"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pork Chops Scarpariello Recipe

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This recipe for Pork Chops Scarpariello, by , is from Sloan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sloan Wares
Added: Monday, August 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 bone-in pork chops
2 red bell peppers
5 cloves garlic, finely chopped
1 tsp rosemary, finely chopped
3 tbsp olive oil, divided
3/4 medium onion, chopped
1/4 lb fresh peppers, chopped (Anaheim, cherry, or jalapeņo)
1/2 c. dry white wine
1/2 c. chicken broth
2 tbsp unsalted butter
1 tsp fresh lemon juice
1/4 c flat leaf parsley, coarsely chopped

Directions:
Directions:
Roast bell peppers until skins are blackened. Transfer to a large bowl, cover tightly with plastic wrap and let stand 20 minutes.
Mince and mash half of the garlic with 3/4 salt. Combine with rosemary, 1 tbsp olive oil, and 1/2 tsp black pepper. Rub on chops.
Saute pork in remaining oil until just done through (4-6 minutes on each side).
Transfer to plate or dish and keep warm, covered loosely with foil.
Peel, halve, and core bell peppers.Slice into 1-inch square pieces.
Add to skillet with onions, remaining garlic, peppers, and 1/4 tsp salt. Cook 5-6 minutes or until onions are soft.
Add wine and broth and reduce 10-20 minutes.
Add meat juices from plate and remove skillet from heat.
Stir in butter, lemon juice, parsley, and salt to taste.
Spoon over chops.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with fettuccine alfredo.

 

 

 

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