Pan Roasted Pork chops with tart and tangy sweet pepper sauce
Serves 4
1/2 cup kosher salt
1/2 cup sugar
1 quart cold water
4 bone in pork chops
fresh ground black pepper
1 Tablespoon light olive oil or other cooking oil of choice
1 large shallot, finely diced
2 cloves garlic, minced
1 medium red bell pepper, cut into 1/4 inch strips
1 medium yellow bell pepper, cut into 1/4 inch strips
2 Tablespoons Thai fish sauce
1 sprig fresh rosemary, 3 inches long
1/3 cup white wine vinegar
2 Tablespoons cold butter, divided
2 Tablespoons chopped Italian flat leaf parsley
1. Brine Chops: Dissolve 1/2 cup kosher salt and 1/2 cup sugar in 1 quart of cold water. Put pork chops in water, place in refrigerator, and let set for 1 hour or more, up to 4 hours. Remove chops and pat dry with a paper towel.
2. Prep Chops: Season with fresh pepper and set aside.
3. Preheat Oven: Heat oven to 400 degrees.
4. Sear Chops: Heat oil in large heavy skillet until it smokes. Add chops to pan and cook until well browned, mashing down the center of the chop to insure it browns evenly, about 4 minutes. Flip chops and brown other side lightly, about 2 minutes. Remove chops and set aside on a plate. Tent loosely with foil.
5. Cook Shallot & Garlic: Return skillet to medium heat and add shallot, stirring to prevent burning. Cook for 2 minutes, then add the garlic. Stir for 30 seconds or so, until garlic is fragrant.
6. Make Pepper Sauce: Add peppers, fish sauce and rosemary sprig and 1/2 cup water. Stir frequently and cook until peppers begin to soften and rosemary starts to wilt. Add vinegar and bring to a boil. Reduce heat to a simmer and cook until liquid is reduced by half. Discard rosemary.
7. Simmer Chops: Add chops back to pan, careful not to cover them with the pepper mixture. Place in hot oven and cook about 12 minutes or so until chops reach an internal temp. of 140 degrees. Remove from oven. Transfer chops to a plate. Tent with foil and let rest for 5 minutes.
8. Finish Sauce & Serve: While steak rests, stir one tablespoon butter into sauce until incorporated. Repeat with remaining butter. Season with salt and pepper. Add parsley and stir to combine. Pour sauce over peppers and serve. Enjoy!
