Pork Chops with Roasted Peppers
Serve over Soft, Cheesy Polenta with Shredded and Sauteed Collard Greens.
Martha Stewart Living, May 2012
- Prep Time 20 minutes
- Total Time 35 minutes
- Yield Serves 5
- 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
- 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.
- 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.
- 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.
- 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.
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