WEEKDAYS 1e|12c|p

Pork Chops with Pickled Peppers

Mario Batali
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Servings: 4
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easy
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30 to 45 min

Mario puts a delicious twist on his Pork Chops with Pickled Peppers!


  • Ingredients
  • step-by-step directions
Ingredients
Pork Chops with Pickled Peppers
  • 5 tablespoons olive oil (divided)
  • 1 red onion (peeled, thinly sliced)
  • 2 red bell peppers (seeded, cut into thin strips)
  • 2 yellow bell peppers (seeded, cut into thin strips)
  • 1 cup pickled cherry peppers (large peppers cut in half)
  • 1/2 cup pickled banana peppers (thinly sliced)
  • 1 teaspoon ground fennel seed
  • 2 pork chops (2-inches thick, bone-in, cut in half)
  • 1/2 cup dry white wine
  • 1/4 cup parsley (roughly chopped, to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Add red onion and bell peppers and allow to cook until lightly charred, about 5 minutes. Season with salt and pepper. Add the pickled cherry peppers and banana peppers and allow to cook another 3-4 minutes. Season again if necessary.
  • Meanwhile, heat a large cast iron skillet over medium-high heat with remaining olive oil. Pat pork chops dry with a paper towel. Season with fennel seed, salt and pepper. Add the pork chops to the skillet and cook for 5 minutes, then flip the pork chops, add the peppers and wine and allow to cook until browned and a meat thermometer registers 135ºF, another 5-6 minutes.
  • Garnish with parsley and serve.
  • Tip: The pickled pepper sauce also pairs well with chicken or a firm white fish.

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