Another chop recipe, because I find it easy to downsize recipes to one or two servings. This is from The Soprano’s Family Cookbook. I wouldn’t have thought to look there for a pork chop recipe but I am using Eat Your Books, which lets you search through all the cookbooks you own. Anything with pickled peppers catches my eye so I thought I’d try this. It’s very simple but the peppers add a lot of flavor. I used some from a jar labeled mild pepper rings. I like to add them to pizza, too. And egg salad sandwiches.
Pork Chop with Vinegar Peppers from The Soprano’s Family Cookbook
- a bit of oil
- 1 pork chop, about 1″ thick
- salt and pepper
- 1 clove garlic, crushed
- 1/2 cup sliced mild pickled peppers plus 1 Tablespoon of their juice
- Heat a bit of oil in a small skillet over medium-high while you salt and pepper the pork chop. When the oil is hot, add the chop and brown it on both sides.
- Lower the heat to medium and add the garlic, then cover the pan and cook until the chop is done, about 5-8 more minutes. Put the chop on your plate.
- Add the peppers and their juice to the pan and cook, stirring, a minute or two, just until the peppers are heated through. Spoon onto the chop and serve.
This went great with some baked sweet potato and a simple red cabbage and bacon salad.
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