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PORK CHOPS with VINEGARED HOT and SWEET PEPPERS Recipe

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PORK CHOPS with VINEGARED HOT and SWEET PEPPERS image

 

This recipe for PORK CHOPS with VINEGARED HOT and SWEET PEPPERS, by , is from Best of the Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
from Rao's Cookbook - tested by Kathryn Wickstrom

Category:
Category:

Ingredients:  
Ingredients:  
PREP TIME: 10 mins. - COOKING TIME: 30 mins. - YIELD: 6 servings

3/4 - 1 c. vegetable oil
6 1 1/2-inch thick lean pork chops
2 Garlic cloves, peeled
1 c. White Wine, dry
1 c. Vinegared Hot Cherry Peppers, with juice
1 c. Vinegared Sweet Bell Peppers, with juice
Salt & Pepper to taste

Directions:
Directions:
NOTE: Hot cherry peppers may be purchased in a good market and sweet bell peppers can too.

For 6 chops, you may need to work with 2 sauté pans.

1. Heat 1/2-3/4 c. oil in each pan over high heat. When oil is very hot but not smoking, add pork chops and 1 clove of garlic to each pan (for flavoring).

2. Fry, turning once. for about 10 mins or until chops are nicely browned, removing garlic it if gets too brown. Remove chops from pans and drain off all excess oil.

3. Cut cherry peppers in half and remove the seeds. Measure out 2/3 c. of the vinegar juice and set aside.

4. Return pans to medium heat. Add chops, 1/2 c. wine, 1/3 c. vinegar juice, and 1/2 c. each of Vinegared Hot Cherry and Vinegared Sweet Bell Peppers to each pan. Season with salt and pepper and cook for about 15 mins or until chops are cooked and sauce has reduced slightly. NOTE; I add 2 TBS. of salted butter to finish the sauce and give it texture. Plate and eat!

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Wonderful flavor. Just enough "bite" to the sauce - great when paired with Gordon Ramsay's Fondant Potatoes. (see recipe in this book, under veggies).

 

 

 

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