MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Chops In Cherry-Pepper Sauce
Categories: Pork, Chilies, Vegetables, Wine, Herbs
Yield: 4 Servings
16 oz Jar pickled hot cherry
- peppers
3 tb Olive oil
3 cl Garlic; peeled, thin sliced
1 c Dry white wine
Salt & fresh ground pepper
4 Bone-in pork chops
- (1" thick, 10 oz ea)
1 tb Oil
2 tb Salted butter; cold
2 tb Flat-leaf parsley; chopped,
- garnish
Make The Sauce:
Drain the cherry peppers, reserving 1 cup brine, then stem, halve,
core and seed them. Place a large skillet over medium-high heat,
and swirl the olive oil into it. When the oil begins to shimmer,
add the garlic, and saute, stirring frequently, until it begins to
color, 1 to 2 minutes. Add the peppers, the reserved brine and the
white wine, and bring to a boil over high heat. Cook until the
liquid has reduced by slightly more than half, 10 to 15 minutes.
Season to taste with salt and pepper, and remove from the heat.
(The sauce can be made a few hours ahead of time.)
When you're ready to cook the meat, season it aggressively with
salt and pepper. Place a large, heavy-bottomed skillet over
medium-high heat, and swirl the neutral oil into it. When the oil
begins to shimmer, place the meat in the pan, working in batches if
needed, and sear until the meat has browned, formed something of a
crust and cooked through to medium-rare, 5 to 6 minutes on each
side. Transfer the chops to a warmed platter.
Add the sauce to the large, heavy-bottomed skillet in which you
seared the meat, and warm over medium-low heat. Whisk the butter
into the sauce until evenly distributed and the sauce develops a
velvety sheen. Spoon sauce over chops, and garnish with parsley.
Recipe by Sam Sifton
Recipe FROM:
https://cooking.nytimes.com
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