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A MARIO BATALI RECIPE

Pork Chops with Pickled Peppers


Ingredients

Makes 4 Servings

Parsley
peppers
Pork Chops

5 tablespoons olive oil (divided)

1 red onion (peeled, thinly sliced)

2 yellow bell peppers (seeded, cut into thin strips)

2 red bell peppers (seeded, cut into thin strips)

1 cup pickled cherry peppers (large peppers cut in half)

1/2 cup pickled banana peppers (thinly sliced)

1 teaspoon ground fennel seed

2 pork chops (2-inches thick, bone-in, cut in half)

1/2 cup dry white wine

1/4 cup parsley (roughly chopped, to garnish)

Kosher salt and freshly ground black pepper (to taste)

Directions

Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Add red onion and bell peppers and allow to cook until lightly charred, about 5 minutes. Season with salt and pepper. Add the pickled cherry peppers and banana peppers and allow to cook another 3-4 minutes. Season again if necessary.

 

Meanwhile, heat a large cast iron skillet over medium-high heat with remaining olive oil. Pat pork chops dry with a paper towel. Season with fennel seed, salt and pepper. Add the pork chops to the skillet and cook for 5 minutes, then flip the pork chops, add the peppers and wine and allow to cook until browned and a meat thermometer registers 135ºF, another 5-6 minutes.

 

Garnish with parsley and serve.

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