Pork Chops With Sweet And Hot Peppers Recipe - Cooking Index
4 | Center-cut loin chops, 1" thick | |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 tablespoons | 30ml | Extra-virgin olive oil |
1 | Yellow bell pepper - seeded, sliced | |
1 | Orange bell pepper - seeded, sliced | |
4 | Red hot Italian cherry peppers - sliced | |
1/2 cup | 118ml | White wine or chicken stock |
2 tablespoons | 30ml | Chopped flat-leaf parsley |
Heat a large skillet over medium-high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil.
Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E17) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.