Pork Chops Scarpariello

Ingredients for Pork Chops Scarpariello

• 2 red peppers

• 5 garlic cloves, finely chopped, divided

• 1 teaspoon finely chopped rosemary

• 45ml olio extravergine d'oliva, diviso

• 4 (1-inch-thick) bone-in pork chops (900g total)

• 1 cipolla media, tritata

• 4 fresh red or green cherry peppers or 2 fresh red jalapeños (110g total), finely chopped

• 120ml di vino bianco secco

• Brodo di pollo a ridotto contenuto di sodio da 120 ml

• 2 cucchiai di burro non salato

• 1 cucchiaino di succo di limone fresco

• 1/4 cup coarsely chopped flat-leaf parsley

Roast peppers on racks of gas burners over high heat (or on rack of a grill pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.

While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoons salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoons pepper. Rub onto chops.

Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.

Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoons salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.

Avvertenza

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