Charlie, the Spicy Pork Chops recipe you posted at 20027 is very good! I can see why you like it.

michael-in-phoenix

Well-known member
Made it for the family tonight. Cut the chops from a boneless pork loin myself, so they were uniformly 3/4" thick. Delicious sauce; tender chops... I can see why it's a 'keeper' at your house. I'll be making this again.

Thanks Charlie!

Michael

Spicy Pork Chops

Recipe By: Lidia's Italian Table

Serving Size: 6

Ingredients:

6 3/4-inch-thick lean rib or loin pork chops

salt

all-purpose flour

5 tablespoons extra-virgin olive oil

12 garlic cloves, peeled and crushed

3 bottled cherry peppers in vinegar, halved, stems and seeds removed

2 sprigs fresh rosemary

3 tablespoons red wine vinegar

3/4 cup white wine

1 cup chicken stock

Directions:

Pat the pork chops dry with paper towels and sprinkles both sides of each lightly with salt. Coat the chops with flour and shake off any excess flour. Divide the oil between two heavy, large skillets and place the skillets over medium heat. Add the chops and cook, turning once, until golden brown on both sides, about 10 minutes.

Tuck the garlic in around the chops and cook until golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and rosemary between the skillets. Add half of the vinegar to each skillet and cook, shaking the skillets occasionally, until almost evaporated, about 3 minutes. Pour half of the wine into each skillet and cook until reduced by half, about 5 minutes.

Add 1/2 cup of the chicken stock to each skillet, cover them and simmer for 15 minutes, turning occasionally. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil one to two minutes. Spoon the sauce over the chops. If you like, you may strain the sauce first, but it is more interesting with the pieces of pepper and garlic still in it.

Notes:

For this picante recipe I recommend rib chops, although loin chops can also be very good. Have your butcher cut the chops for you, if possible. If not, look for chops of equal thickness and size, so the cooking time is the same for all.

http://www.eat.at/swap/forum1/168264_A_staple_at_our_house_REC_Spicy_Pork_Chops

 
By the way, the sauce reminded me of Cathy Z's Chicken. The ingredients are similar...

...minus the soy sauce.

Very good meal. Thanks again for posting the recipe.

Michael

 
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