• 6 boneless center cut pork chops, about ¾ inch thick, approximately 2.75 – 3 lbs total
• Kosher Salt and freshly ground black pepper to taste
• 3 Tablespoons of Extra Virgin Olive Oil
• 7 cloves of garlic, sliced
• 2 cups of dry white wine
• 1/3 cup of sliced hot cherry peppers, stems removed
• 2 large (35 oz.) jars of fire-roasted sweet peppers, about 4 cups sliced
• ¼ cup of balsamic vinegar
1. Sprinkle the pork chops with salt and freshly ground pepper on both sides.
2. In a heavy skillet that has a cover, heat the olive oil on medium/high.
3. Add the garlic and stir for 2 -3 minutes, do not let it brown.
4. Raise the heat to high and add the pork chops, brown for 5 minutes on each side.
5. When pork chops are browned to your liking, remove them from pan and set aside.
6. Remove the garlic and pour off all of the fat except for about 2 tablespoons.
7. Turn the heat to high, add the wine deglazing the pan, and let it boil for about 3 minutes.
8. Return the pork chops to the pan with any juice that has collected.
9. Add the cherry and roasted peppers and mix them in.
10. Cover the pan and continue to cook on high for 5 minutes, turning the chops once or twice.
11. Remove the cover, lower heat to medium and cook for 5 more minutes turning the chops once or twice.
12. Stir in the balsamic vinegar and continue cooking for 3 minutes more.
13. Remove the pork chops and peppers to a plate and cover with aluminum foil and reduce the gravy to a thickness of your liking.
We usually serve this dish with sides of fresh broccoli, sautéed in garlic and oil and couscous, which soaks up the extra gravy very nicely.