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Pork Chops Scarpariello Recipe

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This recipe for Pork Chops Scarpariello is from Sloan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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