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Porkchops are paired with heaps of roasted peppers.

Martha Stewart Living, July 2005


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  • Preheat broiler. Broil bell peppers, skin sides up, until blackened. Transfer to a resealable plastic bag. Let stand 10 minutes. Peel peppers; discard skins. Slice flesh lengthwise into thick strips.

  • Put capers in a small bowl with the vinegar; set aside. Heat 1/4 cup oil in a large skillet over medium heat. Add 4 garlic cloves and the onion. Cook, stirring constantly, until onion turns golden, about 4 minutes. Add chopped sage, red pepper flakes, capers and vinegar, and the bell peppers to the skillet. Season with salt and pepper. Cook 10 minutes. Transfer bell pepper mixture to a platter; cover to keep warm. Remove garlic cloves before serving, if desired.

  • Heat 1/4 cup oil in a clean skillet over medium-high heat. Season pork chops with salt and pepper. Add pork chops, remaining garlic cloves, and the sage sprigs to the skillet. Cook pork chops, flipping once, until browned and cooked through, 8 to 9 minutes per side. Transfer pork chops to another platter; cover to keep warm. Cook the remaining pork chops, adding more oil to the skillet if needed. Add pork chops to the platter. Discard garlic cloves, the sage, and oil.

  • Return skillet to medium-high heat. Add wine. Cook, stirring often to loosen browned bits from bottom of skillet, until wine has reduced slightly. Drizzle wine sauce over pork chops. Serve with bell pepper mixture. Garnish with parsley.