Succulent pork and sweet peppers offer a unique taste in this savory dish.
Author: Lucy Brewer
41 1/2-inchcenter-cut pork chops
16ounce jarsweet cherry peppersdrained, ½ cup juice reserved
1red onioncut into eighths
Preheat the oven to 425°.
Season the pork chops on both sides with salt and pepper. In a 12-inch heavy skillet or flameproof casserole, heat the oil over medium-high heat.
Add the pork chops and cook for about 3 minutes on each side, or until nicely browned. Transfer to a plate.
Add the onion and drained cherry peppers to the pan and sauté, stirring occasionally, for 4 to 5 minutes, until the onion is translucent. Add the garlic and thyme and sauté for another minute.
Add the chicken broth and reserved ½ cup pepper juice and bring to a boil over high heat. Return the pork chops to the pan, along with any juices.
Place in the oven and roast for about 15 minutes, or until the pork chops are cooked through. Transfer the pork chops to a platter.
Place the pan back on the stove over high heat and reduce the sauce for 3 to 5 minutes, or until slightly thickened. Spoon the sauce around the pork chops and serve immediately.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.