Pork Chops with Cherry Peppers
Pork chops with cherry peppers is a perfect weeknight dinner.
Servings: 4 servings
Calories: 349kcal
Ingredients
- 4 center-cut pork chops, 1 1/2-inch thick
- 16 ounce jar sweet cherry peppers, drained, ½ cup juice reserved
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme, minced
- 3 tablespoons olive oil
- 1 red onion, cut into eighths
- 1 cup chicken broth
Instructions
- Preheat the oven to 425°.
- Season the pork chops on both sides with salt and pepper. Heat the oil in a 12-inch heavy skillet 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.
