Pork Chops With Vinegar Peppers Food

PORK CHOPS WITH VINEGAR PEPPERS

Steps:

• Pat dry and season pork chops on both sides with total of 1 tsp kosher salt and 1/2 tsp black pepper evenly. Chop 4 cloves garlic and quarter 4 vinegar peppers removing seeds.
• Heat a large pan to medium-high and sear pork chops in 1 Tbsp olive oil on both sides for 2-3 minutes. Remove chops and set aside.
• Lower pan heat to medium and saute the garlic in the remaining olive oil for 2 minutes. Next, add the cherry peppers and give the pan a stir. Add the wine, stock and vinegar to the pan and turn heat to high. Bring the sauce to a boil for 2 minutes then lower heat down to medium-low.
• Place all the pork chops into the sauce spreading around evenly. Cover and let simmer for 1-1 1/2 hours or until the pork is very tender. Every 30 minutes, turn the chops over to achieve even cooking.
• Mix the parsley into the sauce. Serve the pork with sauce spooned over the top of each chop. Enjoy!

PORK CHOPS WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS

Steps:

• 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.

SOPRANO'S PORK CHOPS WITH VINEGAR PEPPERS

Steps:

• Heat the oil in a large skillet over medium high heat.
• When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
• Cook chops, turning once for about 5 minutes on each side, or until brown.
• Lower the heat to medium and scatter garlic around chops.
• Cover and cook 5 to 8 minutes more.
• Check for doneness.
• Remove to a plate and keep warm.
• Add the peppers and juice to the skillet.
• Cook, stirring for 1-2 minutes or until the peppers are heated through.
• Spoon the peppers over chops and serve immediately.

PORK CHOPS WITH VINEGAR

Steps:

• Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
• Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

PORK CHOPS AND VINEGAR PEPPERS

Steps:

• Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Lightly salt and pepper the pork chops on both sides.
• Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot and shimmering, add the pork chops. Sprinkle 1/2 of the minced garlic on the chops and cook for about 2 minutes.
• Add the sliced cherry peppers and cook for another minute or two. When chops are golden brown on the bottom turn them over. Add the rest of the minced garlic and continue cooking for another minute, then add the brine. Turn heat up to high and finish the chops to your taste, just don't overcook.
• Remove the chops to a warm plate and reduce the pan sauce by half. Spoon the cooked peppers over the chops and pour the pan sauce over all.

PORK CHOPS WITH VINEGAR PEPPERS

Steps:

• Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
• Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
• Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.

BREADED PORK CHOPS WITH VINEGAR - CHULETAS CON VINAGRE

Steps:

• Preheat the oven to 400 degrees F.
• Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Beat the eggs in a shallow bowl until foamy. Spread the flour and bread crumbs out in 2 separate shallow bowls. Dredge a chop in the flour to coat all sides. Tap off any excess flour. Coat the chop with egg and let it drain for a second or so over the bowl. Lay it in the bread crumbs and turn a couple of times, patting the crumbs onto the chop to adhere. Set the chop on a baking sheet and repeat with the remaining chops.
• Pour 1/2-inch of canola oil into a large, wide skillet. Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle (about 375 degrees F). Add half the pork chops to the oil and cook, turning once, until golden brown on both sides, about 4 minutes. Transfer to an 11 by 15-inch baking dish or any baking dish that holds all the chops snugly, overlapping them along 1 side of the pan. Repeat with the remaining chops.
• Spoon as much of the onions and peppers from the vinegar as you like (about 1/2 cup works for me) over the chops. Drizzle vinegar over the chops and bake until no trace of pink remains near the bone, about 25 minutes. Serve right away.
• Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged.
• Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.
• Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.

GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE

Steps:

• For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
• Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
• Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
• For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
• For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
• Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
• Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
• To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY

Steps:

• Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
• Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
• Place the chops on heated plates and spoon the glaze over the top.

PORK CHOPS AND PEPPERS

Steps:

• Trim any excess fat from the crops.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Brown pork chops in oil, cook until barely done.
• Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
• Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
• Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
• In a small bowl combine cornstarch with enough water to make a thin paste.
• Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
• Add this mixture to the pan and stir until sauce thickened and smooth.
• Add salt and pepper to taste.
• Stir in parsley.
• Serve with rice or noodles.

PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE

Steps:

• Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Tightly seal bag, squish around to combine and place in the refrigerator to marinate at least 8 hours and up to overnight. When ready to cook, Adjust oven rack to lower-middle position and preheat oven to 375°F. Add rosemary, oregano, thyme, basil, and sage to a small bowl along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine. Mix 2 1/2 teaspoons of spice mixture with 3 tablespoons olive oil in another small bowl. Liberally slather mixture on potatoes. Toss potatoes with remaining 2 tablespoons lemon juice and arrange in a single layer in a baking dish or roasting pan. Place in oven. After potatoes have been roasting for about 30 minutes, remove pork chops from bag, pat dry with paper towels, and season generously with remaining spice mixture. Heat 1 tablespoon olive oil in a large skillet medium-high heat until just starting to smoke. Add pork chops to pan. Sear until lightly browned on both sides, flipping halfway through, about 8 minutes total. Transfer pork chops to the oven (do not clean out the skillet), placing them on top of potatoes. Scatter remaining four cloves garlic around chops. Roast until potatoes are tender when pierced with a fork and an instant-read thermometer inserted into center of thickest section of chop registers 135°F, 15 to 20 minutes. Remove from oven and tent loosely with foil. While pork is resting, heat remaining 2 tablespoons olive oil over medium heat, using the same skillet used to brown the meat. Scrape up any caramelized bits from the bottom of the pan. Add peppers and cook, stirring frequently until starting to brown, about 2 minutes. Add vinegar, sugar, and crushed red pepper. Season with salt and pepper, to taste. Continue cooking until peppers are just beginning to soften, another 1 to 2 minutes. Serve potatoes, pork chops, and peppers together immediately.

PORK CHOPS WITH VINEGAR AND PEPPERS

Steps:

• In a shallow bowl, combine flour, salt and pepper. Dredge chops in flour mixture and shake off excess (dredge just before sautéing or they will become gummy).
• In large sauté pan, heat olive oil over over medium heat until haze forms, then add butter. Sauté garlic until lightly golden; discard. Sauté chops in two batches until lightly browned on both sides. Remove and set aside.
• Discard most of the pan drippins, leaving about 2 Tablespoons of reserved liquid. Sauté onion and peppers over medium heat, stirring constantly and scraping up any browned fragments left in the bottom of the pan. Set vegetables aside and remove pan from heat. Return chops to pan in a slightly overlapping pattern add chicken broth and stir. Arrange vegetables over chops and sprinkle olives on top.
• In a small bowl, combine vinegar and sugar. Stir mixture together until sugar is completely dissolved (this is best done with your index finger so that you can feel when sugar is dissolved.) Spoon vinegar mixture on top of olive-vegetable mixture.
• Cover pan and turn heat to low. Simmer, basting frequently with pan juices, until chops are extremely tender when tested with the tip of a knife (about 15 minutes).
• Serve chops on a platter with a border vegetables on top.

PORK CHOPS WITH GLAZED PEPPERS

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chops; sprinkle with black pepper. Cook 5 min. on each side or until chops are done (145ºF). Transfer chops to platter, reserving drippings in skillet; cover chops to keep warm.
• Add bell peppers and onions to skillet; cook 5 to 6 min. or until peppers are crisp-tender and onions are heated through, stirring frequently. Stir in vinegar and honey; cook 1 min. or until sauce is thickened, stirring constantly. Spoon over chops.

PROSCIUTTO-PEPPER PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder and pepper. In a large nonstick skillet, cook chops in oil over medium heat, until a thermometer inserted in pork reads 145°, 4-5 minutes on each side. , Top each pork chop with prosciutto, red peppers and cheese. Cover and cook for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.