Saturday, March 26, 2022

Pork Rib Chops with Peppers

This is a Martha Stewart recipe. The last time I made this was in 2018. Got the same reaction from the other side of the table as I did the first time I made it. Rave reviews!!!


2 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
1/2 pound sweet peppers (2), 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 of fresh basil, plus small basil leaves, for garnish
2 tbsp cider vinegar

Season chops with salt and pepper. 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 the remaining tablespoon of oil to the 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 the plate to skillet, placing them on top of vegetables.

Add vinegar, cover, and cook until a thermometer inserted into the 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.

No comments: