Pork Chops with Sweet Cherry Peppers

Pork Chops with Sweet Cherry Peppers
Recipe type: Pork
Serves: 4
  • 4 pork chops with bone on, about 1 1/2 inches thick, each about 1/2 pound
  • salt and pepper
  • 3 Tablespoons olive oil
  • 1 medium red onion, cut into eighths
  • 1 16 ounce jar sweet cherry peppers, drained and the juice reserved
  • 4 cloves garlic, minced
  • 1 sprig of thyme
  • 1 Cup chicken stock
  • 1/2 Cup reserved cherry juice
  1. 1. Season the pork chops on both sides with salt and pepper.
  2. Preheat the oven to 425 F.
  3. In a 12-inch skillet or casserole heat the oil on medium-high heat. Add the pork chops and saute on each side for about 3 minutes or until nicely browned. Remove to a side dish.
  4. Add the onion and the drained cherry peppers and saut? until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Add the garlic and thyme and saute another minute. Add the chicken stock and reserved pepper juice and bring to a boil on high heat. Return the pork chops back into the pan along with any juices.
  5. Place in the oven and roast for about 15-18 minutes or until the pork chops are cooked through. Place the pork chops on a platter.
  6. Place the pan back on the stove on high and reduce the liquid for about 3-5 minutes or until slightly thickened. Spoon the sauce around the pork chops and serve immediately.
My friend Kathy Blue loves pork chops. When she came upon this unusual dish at Globe restaurant in Venice, California she passed it on to me.

So easy, yet so tasty, these pork chops use bottled sweet cherry peppers to give the dish its punched up flavor. Make these when you are in a hurry since they are fairly easy to put together. If you can find hot cherry peppers, chop up a few and add them when you are sauteing the peppers.

Serve these with simple buttered noodles.

Advance Preparation: This is best made just before serving.

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