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- because they are balanced with roasted bell peppers, lemon and parsley. It’s a really bright, summer-y dish that you
- can put together pretty much all year round. I did brine the pork in a mixture
- of ¼ cup of Kosher Salt to 1 quart of water for about four hours. I am not sure if this made any difference
- but, as the saying goes, it couldn’t hurt. If you want to go to the effort, you can, of
- course, roast your own bell peppers either in the broiler or over a gas
- burner. However, I found that jarred
- Fire-Roasted Peppers provide the flavor without the labor. The recipe calls for pork chops an inch
- thick. If yours are thicker, adjust the
- cooking time upwards and when the pork chops rest while you make the rest of
- the dish, put them on a baking sheet in a 350 degree oven to finish them
- off. The recipe serves 4. It is
- simplicity in itself to halve it. Here
- it is:
- Recipe for Pork Chops Scarpariello from Gourmet Magazine
- Serves 4. Takes 1 hour start to finish.
- 5 garlic
- cloves, finely chopped, divided
- 1 teaspoon
- finely chopped rosemary (dried or fresh)
- 3
- tablespoons extra-virgin olive oil, divided
- 4
- (1-inch-thick) bone-in pork chops (2 pounds total)
- 4 fresh
- red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely
- chopped
- 1/2 cup
- reduced-sodium chicken broth
- 2
- tablespoons unsalted butter
- 1 teaspoon
- fresh lemon juice
- 1/4 cup
- coarsely chopped flat-leaf parsley
- As
- mentioned, you can substitute the raw bell peppers for an equal amount of jarred
- Fire-Roasted Bell Peppers
- Roast
- bell peppers on racks of gas burners over high heat (or on rack of a broiler
- pan about 2 inches from heat), turning with tongs, until skins are blackened,
- Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto
- remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high
- 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6
View Full Recipe at CHEWING THE FAT
