Dinner

Pork Chops with Vinegar and Peppers is for Dinner.

Pork Chops with Vinegar and Peppers takes several minutes to prepare.

Pork Chops with Vinegar and Peppers takes several minutes to cook.

Pork Chops with Vinegar and Peppers makes 4 servings.

The ingredients for Pork Chops with Vinegar and Peppers are:

4 bone-in rib loin pork chops
3/4 tsp black pepper
1 tsp salt (optionally omitted)
1 tbsp olive oil
1 large onion sliced thin
4 large red/yellow/orange bell peppers - stemmed, seeded and cut into strips
1 tsp anchovy paste
1 sprig fresh rosemary, about 5 inches
2 medium cloves garlic, minced
3/4 cup water
1/2 cup white wine vinegar
2 tsp sugar

Here is how you make Pork Chops with Vinegar and Peppers:

Makes 4 servingsThis is a modified Cooks Illustrated recipe that is so yummy. I removed some of the fat and increased the amount of peppers. Peppers are an outstanding source of Vitamin C; better than orange juice. This dish goes well with with potatoes. optional: For juicier pork chops, you can brine ahead of time by placing the meat in 2 quarts water with 1 cup sugar & 1/2 cup salt, dissolved and letting sit in the fridge for a half an hour. Remove & pat chops dry. Ommit salt from the recipe if you choose to brine (I suggest brining).1. Preheat oven to 400 degrees. Season the chops with the salt & pepper. Heat olive oil in a large, ovensafe skillet over medium-high heat until it begins to shimmer. Swirl skillet to coat and place chops in skillet. Cook until well browned, pressing down periodically on center of chops to aid browning (3-4 minutes). Flip chops and brown lightly on second side (1 minute). Transter chops to a plate and set aside.2. Add onion to skillet and saute until just beginning to soften (2 minutes). Add peppers, anchovy paste and rosemary sprig and saute until the peppers begin to soften (4 minutes). Add garlic and stir until fragrant (30 seconds). Add water & vinegar and bring to a boil, scraping the bottom of pan to release browned bits. Reduce to medium-low heat and simmer until liquid is reduced by 1/2 - 2/3 the amount (6-8 minutes). Discard rosemary sprig.3. Return pork chops to the pan, browned side up; nestle chops in peppers, but don't cover top of chops. Add any accumulated juices from meat plate back to pan and put the skillet in the oven and cook until the chops are 140 degrees in center (8-12 minutes). Carefully remove hot skillet and place chops back on plate. Tent the plate with foil and allow meat to rest while you stir sugar into the sauce & peppers. You can also add another optional 1-2 tbsp of vinegar to brighten the flavor. To serve, spoon sauce & peppers over chops.Number of Servings: 4Recipe submitted by SparkPeople user ABSINTHE-GREEN.

The nutritional information for Pork Chops with Vinegar and Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 311.8

• Total Fat: 16.4 g
• Cholesterol: 57.7 mg
• Sodium: 699.3 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 2.5 g
• Protein: 21.8 g

The dietary needs meet for Pork Chops with Vinegar and Peppers is Low Carb