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Pork Chops with Roasted Peppers

  • prep: 20 mins
    total time: 35 mins
  • servings: 5
Photography: Jonathan Lovekin

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Ingredients

  • 4 orange or yellow bell peppers (8 to 9 ounces each)
  • 5 pork chops, each 1 inch thick (8 ounces each)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons capers, rinsed
  • 1 cup dry white wine
  • 1/4 cup sherry vinegar
  • Soft, Cheesy Polenta

Directions

  1. Step 1

    Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.

  2. Step 2

    Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.

  3. Step 3

    Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.

  4. Step 4

    With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.

Source
Martha Stewart Living, May 2012

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