Pork Chops Scarpariello
A flavorful Italian-American dish featuring bone-in pork chops topped with a savory sauce of roasted bell peppers, cherry peppers, garlic, and white wine. The meat is seasoned with rosemary and finished with a buttery pan sauce brightened with lemon juice and fresh parsley.
Ingredients
- •2 whole red bell peppers
- •5 cloves garlic cloves
- •1 teaspoon finely chopped rosemary
- •3 tablespoons extra-virgin olive oil
- •4 pieces bone-in pork chops
- •1 medium onion
- •4 whole cherry peppers
- •½ cup dry white wine
- •½ cup reduced-sodium chicken broth
- •2 tablespoons unsalted butter
- •1 teaspoon fresh lemon juice
- •¼ cup coarsely chopped flat-leaf parsley
Cooking Instructions
- 1.
Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.
32 min
- 2.
While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.
5 min
- 3.
Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.
6 min
- 4.
Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.
12 min
