Pork Chops Scarpariello

Name: Pork Chops Scarpariello
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 (1-inch-thick) bone-in pork chops (2 pounds total); 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped; 118 milliliters dry white wine; 59 milliliters coarsely chopped flat-leaf parsley; 5 garlic cloves, finely chopped, divided; 1 teaspoon fresh lemon juice; 118 milliliters reduced-sodium chicken broth; 3 Tbsps extra-virgin olive oil, divided; 1 medium onion, chopped; 2 red bell peppers; 1 teaspoon finely chopped rosemary; 2 Tbsps unsalted butter

Pork Chops Scarpariello is a gluten free and primal main course. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains about 37g of protein, 32g of fat, and a total of 502 calories. This recipe serves 4. Head to the store and pick up pork chops, cherry peppers, butter, and a few other things to make it today. To use up the cherry you could follow this main course with the Fresh Cherry Scones as a dessert.

Instructions

Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes.

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Bell Pepper

Equipment you will use

Broiler Pan

Tongs

Transfer to a large bowl and tightly cover with plastic wrap.

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Wrap

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Plastic Wrap

Bowl

Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds.

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Seeds

Cut peppers into 1-inch pieces.

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Peppers

While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt.

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Peppers

Garlic

Ground Meat

Salt

Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.

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Rosemary

Pepper

Cooking Oil

Dry Seasoning Rub

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.

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Pork

Cooking Oil

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Frying Pan

Transfer to a plate and keep warm, loosely covered with foil.

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Aluminum Foil

Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes.

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Peppers

Cherries

Garlic

Onion

Salt

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Frying Pan

Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes.

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Broth

Glaze

Wine

Add meat juices from plate and remove skillet from heat.

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Meat

Equipment you will use

Frying Pan

Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.

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Lemon Juice

Parsley

Butter

Salt

Equipment

Ingredients

Servings:

(1-inch-thick) bone-in pork chops (2 pounds total)4

fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped 118milliliters

dry white wine 59milliliters

coarsely chopped flat-leaf parsley 5

garlic cloves, finely chopped, divided 1teaspoon

fresh lemon juice 118milliliters

reduced-sodium chicken broth 3Tbsps

extra-virgin olive oil, divided 1medium

onion, chopped 2

red bell peppers 1teaspoon

finely chopped rosemary 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.