We love Pork Chops and Love chicken Scarp so I tried a combo...it came out great! A very quick and easy weeknight meal or could be a big fat Sunday dinner. I served it with roasted potatoes, arugula salad and fresh bread. This is another one that doesnt have many measurements but more of a ratio and formula:
Two important elements in this recipe:
- Brine for the chops, see the recipe below
- Hot peppers must be in the jar w/Vinegar, your favorite brand...or home made if you're that lucky to know someone that makes them, I've tried to use fresh hot peppers and its not the same flavor
Ingredients:
- Bone in or boneless pork chops - 1 per person is plenty
- 1:1 Ration of sweet and hot peppers - Hot peppers must be in the jar w/Vinegar, Sweet peppers can be fresh red/green/yellow bell peppers
- White Wine
- Chicken stock
- Juice of half lemon
- A few teasespoons of the hot pepper vinegar
- Shallots
- Garlic
- Parsley
S&P the chops and pan sear in a medium/high pan, with a nice brown crust on each side...about 2 mins per side
Once brown, remove from pan and place on plate/platter
Reduce heat and add veggies shallots, then garlic, sweet peppers and hot peppers - in that order. Be careful when adding hot peppers, the steam is spicy and will make you cough if you put your face in it to smell it! been there, it hurts
Let simmer for a few mins till peppers are soft
Add liquid: splash of wine, splash of stock, lemon juice and vinegar from hot pepper jar
Let simmer for a few mins and taste...add more stock to cut the heat...or more peppers to kick it up as needed
Add chops back in and cover w/sauce, simmer on very low for a few mins to heat through
Plate and pour sauce/peppers and sprinkle w/Parsley
Side dish ideas: Arugela and Parmesean salad, Polenta, Smashed potatoes or Rice Pilaf
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