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| Smothered Pork Chops |
| Ingredients
2 large yellow bell peppers 2 tablespoons plus 4 teaspoons canola oil 2 medium Vidalia onions, thinly sliced 1 tablespoon flour 1/4 cup dry white wine 2 tablespoons apple cider vinegar 2 tablespoons drained capers 1 cup chicken broth 1 tablespoon chopped fresh Italian flat leaf parsley coarse salt freshly ground black pepper Four 1 – 1 1/4" bone-in rib pork chops [each about 12 ounces] Method Char peppers over gas flame, in broiler, or on grill until charred on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; slice into thin strips. Heat 2 tablespoons oil in large skillet over medium heat. Add onions and sauté until golden, about 15 minutes. Mix in flour; sauté 2 minutes. Add bell peppers, wine, vinegar, and capers; cook 1 minute. Add broth. Increase heat; boil until sauce thickens enough to coat spoon, about 4 minutes. Mix in parsley. Season with salt and pepper. Can be made 1 day ahead: cover; chill. Re – warm before using. Prepare barbecue to medium-high. Brush pork on all sides with remaining 4 teaspoons oil. Sprinkle pork with salt and pepper. Grill until thermometer inserted into center of pork registers 145°, about 10 minutes per side. Transfer chops to platter. Spoon sauce over and serve. |
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