Recipes

Pork Chops Scarpariello

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Pork Chops Scarpariello

Pork Chops Scarpariello

amanda

Equipment

  • - Air Fryer

  • - Instant Read Thermometer

  • - Oven-Safe Skillet (Cast Iron)

  • - Mandoline Slicer

  • - Strainer (Fine Mesh)

  • - Digital Food Scale

  • - Roasting Pan with Lid

  • - Sous Vide Cooker (Aqua Libre)

Ingredients

  • 2 red bell peppers

  • 5 garlic cloves, finely chopped, divided

  • 1 teaspoon finely chopped rosemary

  • 3 tablespoons extra-virgin olive oil, divided

  • 4 (1-inch-thick) bone-in pork chops (2 pounds total)

  • 1 medium onion, chopped

  • 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped

  • 1/2 cup dry white wine

  • 1/2 cup reduced-sodium chicken broth

  • 2 tablespoons unsalted butter

  • 1 teaspoon fresh lemon juice

  • 1/4 cup coarsely chopped flat-leaf parsley

Instructions

1

Instruction 1

Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.
2

Instruction 2

While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.
3

Instruction 3

Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.
4

Instruction 4

Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.
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