Bamonte's Pork Chops with Pickled Peppers

By kimvess

Ingredients

• 2 (1"-thick) bone-in pork chops
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp. olive oil
• 5 cloves garlic, thinly sliced
• 12 pickled cherry peppers, halved
• 1/4 cup dry white wine
• 1/4 cup chicken stock

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Heat oven to 425°. Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18–20 minutes. Transfer chops to a plate. Return pan to medium heat, add remaining oil, garlic, and peppers; cook until garlic is golden, 3–-4 minutes. Raise heat to high, add wine and stock; cook until reduced by half, 3 to 4 minutes. Spoon sauce over chops.