Description
This punchy little lunch dish goes great with some crusty bread!
Region
Preparation time
5 minutes
Cooking time
15 minutes
Total time
20 minutes
Ingredients
2 T Olive oil
4 clv Garlic (crushed)
16 oz bone-in, 1-inch-thick pork chops
12 oz Pickled Yellow Peppers (sliced)
1⁄2 c Dry White Wine
1⁄4 c vinegar from the peppers
Instructions
- In a heavy skillet, heat the olive oil over medium-high heat until it shimmers.
- Add the garlic and let it color, then optionally remove it. I keep it.
- Cook the chops 7-8 minutes on one side, then flip and cook about 4 minutes on the other side.
- Add the peppers, wine, and vinegar and stir it around until the liquid boils.
- Flip the chops to bathe both sides in the pepper-vinegar as it boils down, and stir the sliced peppers to flavor the liquid and to soften the peppers.
- When the liquid is just about gone, remove from the heat and serve hot.