• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons kosher salt

  2. 1 teaspoon freshly ground black pepper

  3. 1 teaspoon dried sage

  4. 1/2-inch-thick boneless pork chops, pounded

  5. 1/4 inch thick

  6. 3 tablespoons olive oil

  7. 3 large garlic cloves, chopped

  8. 1/2 cup dry white wine

  9. 4 to 6 jarred hot cherry peppers-stemmed, quartered and seeded, plus

  10. 2 teaspoons vinegar from the jar

  11. 12-ounce jar fire-roasted red or yellow bell peppers, drained and cut into 1-inch pieces

  12. 1 scallion, white and light green parts only, very finely chopped

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the salt, pepper and sage; sprinkle all over the pork.

  2. In a large skillet, heat 1 1/2 tablespoons of the olive oil. Add 4 of the scallopine and cook over high heat until lightly browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining olive oil and pork.

  3. Pour off all but 1 tablespoon of fat from the skillet. Add the garlic and cook over moderate heat for 1 minute. Add the wine and the cherry-pepper vinegar and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook the sauce until it just begins to thicken, about 1 minute. Add the cherry peppers and roasted peppers and cook until warmed through. Add the pork and any accumulated juices and cook until hot, 1 minute longer. Transfer to plates, sprinkle with the scallion and serve.


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