http://leitesculinaria.com/5735/recipes-pork-chops-vinegar-sweet-peppers.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/5735/recipes-pork-chops-vinegar-sweet-peppers.html#comment-6740 Testers' Choice Sun, 05 Jun 2005 21:51:56 +0000 http://leitesculinaria.com/wordpress/?p=5735#comment-6740 [Leanne Abe] This is one of those recipes that I would keep as a basic staple, after getting through the initial round of measuring, timing, and following the "correct" steps. The brining really did make the pork chop flavorful and juicy, and I found that if I brined the meat first, by the time everything else was chopped and prepped, the 30 minutes were nearly up. The amount of sauce and peppers was perfect, and I didn't need to add additional vinegar at the end. I'll definitely be making this one again. [Leanne Abe] This is one of those recipes that I would keep as a basic staple, after getting through the initial round of measuring, timing, and following the “correct” steps. The brining really did make the pork chop flavorful and juicy, and I found that if I brined the meat first, by the time everything else was chopped and prepped, the 30 minutes were nearly up. The amount of sauce and peppers was perfect, and I didn’t need to add additional vinegar at the end. I’ll definitely be making this one again.

]]> http://leitesculinaria.com/5735/recipes-pork-chops-vinegar-sweet-peppers.html#comment-6739 Testers' Choice Sun, 05 Jun 2005 21:51:41 +0000 http://leitesculinaria.com/wordpress/?p=5735#comment-6739 [Duane DeMello] This was enjoyable to make, and very tasty. I opted for center-cut chops that were on the larger side of 1 inch in thickness. I used the brine, rather than employ enhanced pork, and also used Morton coarse kosher salt. The tastes from the anchovy fillets, vinegar, and fresh rosemary sprig accented the dish nicely. I removed the chops from the oven at exactly 145°F, since I prefer some pinkness in pork dishes, and, with the thicker type chops, this was easily achieved. [Duane DeMello] This was enjoyable to make, and very tasty. I opted for center-cut chops that were on the larger side of 1 inch in thickness. I used the brine, rather than employ enhanced pork, and also used Morton coarse kosher salt. The tastes from the anchovy fillets, vinegar, and fresh rosemary sprig accented the dish nicely. I removed the chops from the oven at exactly 145°F, since I prefer some pinkness in pork dishes, and, with the thicker type chops, this was easily achieved.

]]> http://leitesculinaria.com/5735/recipes-pork-chops-vinegar-sweet-peppers.html#comment-6738 Testers' Choice Sun, 05 Jun 2005 21:51:26 +0000 http://leitesculinaria.com/wordpress/?p=5735#comment-6738 [Chris Riddle] The instructions were very clear and easy to follow, as you would expect from America's Test Kitchen. I really liked the dish and so did my family. The pork chops were very moist because of the brining, and the sauce worked extremely well. The vinegar added a distinct brightness to the finished dish. [Chris Riddle] The instructions were very clear and easy to follow, as you would expect from America’s Test Kitchen. I really liked the dish and so did my family. The pork chops were very moist because of the brining, and the sauce worked extremely well. The vinegar added a distinct brightness to the finished dish.

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