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A pork chop with vinegar and sweet peppers on a white plate with a fork and knife.
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4.43 / 14 votes

Pork Chops with Vinegar and Sweet Peppers

These tender pork chops are brined and pan-seared with onion and sweet pepper in a tangy white wine vinegar sauce.
Prep Time45 minutes
Cook Time30 minutes
Resting Time30 minutes
Total Time1 hour 45 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 628

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup table salt, 1 cup Diamond Crystal kosher salt or 3/4 cup Morton kosher salt
  • Four (7-to 9-ounce) bone-in pork rib chops, each 3/4 to 1 inch (18 to 24 mm) thick
  • Ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped fine (about 1 1/4 cups)
  • 1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide (6-mm) strips (about 1 1/2 cups)
  • 1 large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide (6 mm) strips (about 1 1/2 cups)
  • 2 anchovy fillets, minced (about 2 teaspoons)
  • 1 sprig rosemary, about 5 inches (13 cm) long
  • 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
  • 3/4 cup water
  • 1/2 cup white-wine vinegar, plus optional 2 tablespoons to finish sauce (or oniony chive blossom vinegar)
  • 2 tablespoons (1 oz) unsalted butter, cold
  • 2 tablespoons chopped flat-leaf parsley leaves
  • Salt
US - Metric

Instructions

  • In a large container, dissolve the sugar and salt in 2 quarts water. Add the pork chops and refrigerate for 30 minutes.
  • Remove the chops from the brine and thoroughly pat dry with paper towels. Season with 3/4 teaspoon pepper.
  • Heat the oven to 400°F (200°C) and adjust an oven rack to the middle position.
  • Heat the oil in an ovensafe, 12-inch, nonreactive skillet over medium-high heat until the oil almost begins to smoke. Tilt the skillet to coat the skillet with the oil.
  • Place the pork chops in the skillet and cook, using a spoon or spatula to occasionally press down on the center of the chops to aid in browning, until well browned, 3 to 4 minutes.
  • Using tongs, flip the chops and brown lightly on the second side, about 1 minute. Transfer the chops to a large plate.
  • Set the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add the sweet peppers, anchovies, and rosemary. Cook, stirring frequently, until the peppers just begin to soften, about 4 minutes. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the water and 1/2 cup vinegar and bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat to medium; simmer until the liquid is reduced to about 1/2 cup, 6 to 8 minutes. Take he skillet off the heat and discard the rosemary.
  • Return the pork chops, browner-side up, to the skillet; nestle the chops in the sweet peppers, but do not cover the chops with the peppers. Add any accumulated juices to the skillet; set the skillet in the oven and cook until the center of the pork chops registers 135°F to 140°F (57°C to 60°C) on an instant-read thermometer, 8 to 12 minutes (begin checking the temperature after 6 minutes).
  • Using potholders, carefully remove the skillet from the oven (the handle will be very hot) and cover the skillet with a lid or foil; let stand until the center of the chops registers 145 to 150 °F (65°C) on an instant-read thermometer, 5 to 7 minutes.
  • Transfer the pork chops to a platter or individual plates. Swirl the butter into the sauce and the sweet peppers in the skillet; taste and stir in the optional 2 tablespoons vinegar, if desired, and the parsley. Adjust the seasonings with salt and pepper, then pour or spoon the sauce and peppers over the chops. Serve immediately.

Nutrition

Serving: 1serving | Calories: 628kcal | Carbohydrates: 59g | Protein: 35g | Fat: 28g | Saturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 983mg | Fiber: 2g | Sugar: 53g