Pork Chops with Sweet and Hot Peppers
- Preparation Time10 mins
- Cooking Time15 mins
- Serves4
- DifficultyEasy
4 centre cut loin chops, 2.5cm thick
Salt and pepper
30ml extra-virgin olive oil
1 yellow pepper, seeded and sliced
1 orange pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
120ml white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful
1) Heat a large skillet over medium high heat.
2) Season chops with salt and pepper.
3) Add 15ml 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.
4) Return pan to heat and add more extra-virgin olive oil and peppers. Saute, stirring frequently for 5 minutes.
5) 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.
6) Arrange peppers over chops and serve.
2) Season chops with salt and pepper.
3) Add 15ml 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.
4) Return pan to heat and add more extra-virgin olive oil and peppers. Saute, stirring frequently for 5 minutes.
5) 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.
6) Arrange peppers over chops and serve.