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Categories:
pork chops kosher salt evoo garlic onion cubanelle peppers red bell pepper red chile pepper fennel seeds tomato paste dry white chicken stock
Viewed: 55 - Published at: 4 years agoIngredients
- 4 bone-in pork chops, 1 1/2-inches thick, at room temperature
- Kosher salt and freshly ground black pepper
- 3 tablespoons EVOO
- 4 cloves garlic
- 1 large onion
- 1 to 2 cubanelle peppers
- 1 red bell pepper, seeded
- 1 red chile pepper
- 1 teaspoon fennel seeds
- 2 tablespoons tomato paste
- 1/2 cup dry white or red wine
- 1 1/2 cups chicken stock
Method
- Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
- Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat.
- When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
- While the chops cook, slice the garlic, onion and peppers.
- Remove the chops from the skillet and add the remaining tablespoon oil.
- Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes.
- Next, add the tomato paste and stir 1 minute.
- Deglaze the pan with the wine, add the stock and stir.
- Nest the pork into the pan and move the peppers and onions on top of the meat.
- Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.
