Pork And Cherry Peppers Recipes

Steps:

• just brown chops,dont cook threw
• set in casseral dish...saute choped garlic,in oil,cut and saute bell peppers
• add too saute pan,cherry peppers,sauce,soy sauce,vinagar,salt...then just pour over chops in casseral pan...cover with foil...poke 3 small holes in foil.bake at 350 for 3 hours..sooooo tender

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

Steps:

• Frying the sausage: Heat 1 tablespoon of the oil in a large deep skillet or shallow braising pan (12-inch) over medium heat. Add the sausage and fry, stirring often, until browned on most sides, 6 to 8 minutes. With a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
• The aromatics and braising liquid: Pour off and discard the fat from the pan. Add the remaining tablespoon of oil and heat over medium heat. Add the onion, season with salt and pepper and saute, stirring, until the onion begins to soften and brown on the edges, 4 to 5 minutes. Add the garlic, stir and saute for another minute, until fragrant. Add the white wine, stir and scrape the bottom of the pan with a wooden spoon, and boil until the wine is reduced by about half, about 4 minutes. Add the vinegar, stir, and boil for a minute or two. Add the stock and bring to a simmer.
• The braise: Season the pork all over with salt and pepper. Add the chops to the skillet, and immediately reduce the heat to a gentle simmer. One by one, tear the peppers into small pieces, discard the seeds and stems, and adding the pieces to the skillet. (I like to hold them over the skillet while I tear them so that the juices fall directly into the pan. The only trouble with this approach is that a few errant seeds will fall in too, making the dish spicier still. If you'd prefer to minimize the peppers' heat, tear them over a cutting board so that any juices drip onto the board, then scrape every last seed to the side, and add the peppers and as much of the juices as you like to the skillet.) Cover the skillet and braise the pork quietly, checking after 5 minutes to see that the liquid is not simmering too furiously. If it is, lower the heat or set a heat diffuser beneath the pan. After 20 minutes, turn the pork with tongs. Continue to braise at a gentle simmer until the pork is fork-tender, about 40 minutes total.
• The finish: Transfer the chops to a platter or plates and cover loosely with foil to keep warm. Bring the cooking juices to a boil over medium-high heat. Skim any surface fat with a large spoon. Boil until the juices are tasty and slightly thickened, 8 to 10 minutes. Lower the heat to a simmer, add the sausage to the sauce, and simmer for about 3 minutes to heat through. Taste for salt and pepper. Spoon over the pork and serve.

Steps:

• Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
• When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
• Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

Steps:

• Heat the oil in a large skillet over medium high heat.
• When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
• Cook chops, turning once for about 5 minutes on each side, or until brown.
• Lower the heat to medium and scatter garlic around chops.
• Cover and cook 5 to 8 minutes more.
• Check for doneness.
• Remove to a plate and keep warm.
• Add the peppers and juice to the skillet.
• Cook, stirring for 1-2 minutes or until the peppers are heated through.
• Spoon the peppers over chops and serve immediately.

Steps:

• In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

Steps:

• Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Lightly salt and pepper the pork chops on both sides.
• Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot and shimmering, add the pork chops. Sprinkle 1/2 of the minced garlic on the chops and cook for about 2 minutes.
• Add the sliced cherry peppers and cook for another minute or two. When chops are golden brown on the bottom turn them over. Add the rest of the minced garlic and continue cooking for another minute, then add the brine. Turn heat up to high and finish the chops to your taste, just don't overcook.
• Remove the chops to a warm plate and reduce the pan sauce by half. Spoon the cooked peppers over the chops and pour the pan sauce over all.