Pork Chops with Vinegar and Sweet Peppers (2024)

Save

Print

CourseMains

CuisineAmerican

Servings4 servings

Calories628 kcal

Prep Time45 minutes minutes

Cook Time30 minutes minutes

Resting Time30 minutes minutes

Total Time1 hour hour 45 minutes minutes

• ▢ 1 cup granulated sugar
• ▢ 1/2 cup table salt, 1 cup Diamond Crystal kosher salt or 3/4 cup Morton kosher salt
• ▢ Four (7-to 9-ounce) bone-in pork rib chops, each 3/4 to 1 inch (18 to 24 mm) thick
• ▢ Ground black pepper
• ▢ 2 tablespoons olive oil
• ▢ 1 large onion, chopped fine (about 1 1/4 cups)
• ▢ 1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide (6-mm) strips (about 1 1/2 cups)
• ▢ 1 large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide (6 mm) strips (about 1 1/2 cups)
• ▢ 2 anchovy fillets, minced (about 2 teaspoons)
• ▢ 1 sprig rosemary, about 5 inches (13 cm) long
• ▢ 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• ▢ 3/4 cup water
• ▢ 1/2 cup white wine vinegar, plus optional 2 tablespoons to finish sauce
• ▢ 2 tablespoons (1 oz) unsalted butter, cold
• ▢ 2 tablespoons chopped flat-leaf parsley leaves
• ▢ Salt

• In a large container, dissolve the sugar and salt in 2 quarts water. Add the pork chops and refrigerate for 30 minutes.

• Remove the chops from the brine and thoroughly pat dry with paper towels. Season with 3/4 teaspoon pepper.

• Heat the oven to 400°F (200°C) and adjust an oven rack to the middle position.

• Heat the oil in an ovensafe, 12-inch, nonreactive skillet over medium-high heat until the oil almost begins to smoke. Tilt the skillet to coat the skillet with the oil.

• Place the pork chops in the skillet and cook, using a spoon or spatula to occasionally press down on the center of the chops to aid in browning, until well browned, 3 to 4 minutes.

• Using tongs, flip the chops and brown lightly on the second side, about 1 minute. Transfer the chops to a large plate.

• Set the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add the sweet peppers, anchovies, and rosemary. Cook, stirring frequently, until the peppers just begin to soften, about 4 minutes. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds.

• Add the water and 1/2 cup vinegar and bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat to medium; simmer until the liquid is reduced to about 1/2 cup, 6 to 8 minutes. Take he skillet off the heat and discard the rosemary.

• Return the pork chops, browner-side up, to the skillet; nestle the chops in the sweet peppers, but do not cover the chops with the peppers. Add any accumulated juices to the skillet; set the skillet in the oven and cook until the center of the pork chops registers 135°F to 140°F (57°C to 60°C) on an instant-read thermometer, 8 to 12 minutes (begin checking the temperature after 6 minutes).

• Using potholders, carefully remove the skillet from the oven (the handle will be very hot) and cover the skillet with a lid or foil; let stand until the center of the chops registers 145 to 150 °F (65°C) on an instant-read thermometer, 5 to 7 minutes.

• Transfer the pork chops to a platter or individual plates. Swirl the butter into the sauce and the sweet peppers in the skillet; taste and stir in the optional 2 tablespoons vinegar, if desired, and the parsley. Adjust the seasonings with salt and pepper, then pour or spoon the sauce and peppers over the chops. Serve immediately.

Adapted From

Cooking at Home with America’s Test Kitchen

Buy On Amazon