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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.
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.
