2 red bell peppers
5 garlic cloves, finely chopped, divided
1 teaspoon finely chopped rosemary
3 tablespoons extra-virgin olive oil, divided
4 (1-inch-thick) bone-in pork chops (2 pounds total)
1 medium onion, chopped
4 fresh red or green cherry peppers or 2 fresh red jalape ñ os (1/4
pounds total), finely chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped flat-leaf parsley
On gas burners racks, roast the bell peppers on high heat for 10 to
12 minutes, or on broiler pan rack, approximately 2-inch away
from heat, flipping using tongs, till skins are charred.
Turn onto a big bowl and use plastic wrap to cover tightly. Rest for 20
minutes with cover. Remove the peel, then slice in half
lengthwise, throwing seeds and stems. Slice peppers to make aninch
Meanwhile, mince 1/2 of garlic and crush with 3/4 teaspoon of
salt till paste form. Mix with a tablespoon of oil, half teaspoon of
pepper and rosemary. Massage on chops.
In a nonstick, heavy, big skillet, heat leftover 2 tablespoons of oil
on moderately-high heat till it shimmers. Saut é pork for 4 to 6
minutes, flipping one time, till light golden in patches and just
Turn onto plate and use foil to loosely cover to retain warmth.
Put roasted peppers into skillet along with quarter teaspoon of
salt, cherry peppers, leftover garlic and onion.
Cook for 5 to 6minutes, mixing from time to time, till onion softens. Pour in
broth and wine and boil for 5 minutes till liquid is cooked down
into a glaze.
Put in meat juices from the plate and take skillet off
heat. Put in butter, mixing till blended. Mix in parsley, salt to
taste and lemon juice, and scoop on top of chops.
Nutrition Information :
Total Fat: 34 g(53%)
Saturated Fat: 11 g(55%)
Sodium: 187 mg(8%)
Fiber: 2 g(8%)
Total Carbohydrate: 9 g(3%)
Cholesterol: 153 mg(51%)
Protein: 43 g(86%)