Wednesday, October 24, 2007
Peperoncini porkchops
Peperoncini Porkchops
Ingredients:
1 12 oz jar Peperoncini peppers, undrained
4-5 cloves, garlic (more or less depending upon your fear of vampire attack)
Olive oil
2-4 Thick cut porkchops, preferably bone-in
1-2 shots brandy or balsamic vinegar
1 loaf french bread
Directions:
Take 8 peppers from the jar and cut off the stems. Half or quarter them, remove the seeds and set aside. Leave the jar of peppers out. If you’re going to be suing brandy in this dish, now is also the ideal time to pour yourself a snifter to sip on.
Chop the garlic as finely as you can. Heat up a big frying pan and just enough oil to cover the garlic over low heat. Add the garlic and be careful to not let it burn.
Add the chops to the garlic and oil and sear on both sides. Don’t let them cook. You just want them white on each side. When both sides are seared, turn them over onto the original side.
Scatter the peperoncini peppers over the top of the chops. Now reach for that jar of peppers and pour a big helping of peperoncini juices in there. Not enough to cover them, but enough to get the liquid maybe about halfway up the sides or a little more. About a half the juice in the jar usually works out well. Throw your shot or two of brandy or balsamic vinegar in.
Cover the frying pan and let them cook, making sure to turn the cops at least once. Thick chops can go for about 4-5 minutes; allow less time for thinner chops.
Unless you like a really messy plate, serve the juices on the side as a sauce along with hunks of the bread for dipping.
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