The Literate Chef

Pork Chops with Hot and Sweet Peppers

In General Articles on February 27, 2014 at 11:44 AM

We made this last night to serve to new friends, but working in a kitchen that is not ours, we did not have access to our usual utensils. Accordingly, we adapted the recipe for a non-stick skillet and prepared the bulk of the dish in advance. These updates are noted in Notes 1 & 2. Flexibility is key to any recipe.

The Literate Chef

Quick, easy and delicious! Quick, easy and delicious!


•    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 stainless steel or cast iron skillet that has a cover, heat the olive oil on medium/high. (note 1)
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…

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  1. Rich, enough with the pork! Let’s do some succulent veal, Italia style!

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