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Title: Pork Chops In Cherry-Pepper Sauce
Categories: Pork, Chilies, Vegetables, Wine, Herbs
Yield: 4 servings

16 oz Jar pickled hot cherry
- peppers
3 tb Olive oil
3 cl Garlic; peeled, thin sliced
1 c Dry white wine
Salt & fresh ground pepper
4 (10 oz ea) bone-in pork
- chops; 1" thick
1 tb Oil
2 tb Cold salted butter
2 tb Chopped flat-leaf parsley;
- garnish

MAKE THE SAUCE: Drain the cherry peppers, reserving 1
cup brine, then stem, halve, core and seed them. Place a
large skillet over medium-high heat, and swirl the olive
oil into it. When the oil begins to shimmer, add the
garlic, and saute, stirring frequently, until it begins
to color, 1 to 2 minutes. Add the peppers, the reserved
brine and the white wine, and bring to a boil over high
heat. Cook until the liquid has reduced by slightly more
than half, 10 to 15 minutes. Season to taste with salt
and pepper, and remove from the heat. (The sauce can be
made a few hours ahead of time.)

When you're ready to cook the meat, season it
aggressively with salt and pepper. Place a large,
heavy-bottomed skillet over medium-high heat, and swirl
the neutral oil into it. When the oil begins to shimmer,
place the meat in the pan, working in batches if needed,
and sear until the meat has browned, formed something of
a crust and cooked through to medium-rare, 5 to 6
minutes on each side. Transfer the chops to a warmed
platter.

Add the sauce to the large, heavy-bottomed skillet in
which you seared the meat, and warm over medium-low
heat. Whisk the butter into the sauce until evenly
distributed and the sauce develops a velvety sheen.
Spoon sauce over chops, and garnish with parsley.

By: Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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