Saturday, September 1, 2018

Pork Rib Chops with Peppers

An easy dinner tonight. The recipe is from the Martha Stewart site. Pork Rib Chops with Sweet Peppers. The meat was moist and the peppers and onions just melted together. We will have this recipe again. The recipe is a perfect under 30 minute meal for a weeknight dinner.

4 bone-in pork rib chops (each about 8 ounces and about 1/2 inch thick)

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, divided

1 pound sweet peppers (3 or 4), such as red and yellow bell peppers, stems and ribs discarded, sliced crosswise into 1/4-inch-thick rings

1 medium red onion, sliced crosswise into 1/4-inch-thick rounds

2 sprigs fresh basil, plus small basil leaves, for garnish

1/4 cup cider vinegar

Season chops with 1 tablespoon salt and 1/2 teaspoon pepper total. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to a plate.

Reduce heat to medium and add remaining tablespoon oil to skillet. Cook peppers, onion, and basil, gently stirring occasionally, until vegetables soften and turn golden in places, about 7 minutes.

Return chops along with any accumulated juices on plate to skillet, placing them on top of vegetables.

Add vinegar, cover, and cook until a thermometer inserted into thickest part of chops (do not touch bone) reaches 145 degrees, about 3 minutes.

Discard basil sprigs and divide chops and vegetables evenly among 4 plates. Garnish with basil leaves.

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