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Pork Chops With Peppers, Vinegar And Black Olives

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Pork Chops With Peppers, Vinegar And Black Olives

Ingredients

  • 2 quarts cool water
  • 1/2 cup kosher salt
  • 3/8 cup sugar
  • herbs and seasonings of choice
  • 4 rib pork chops, cut 1 1/4- to 1 1/2-inches thick, lightly scored around fatty edges
  • 1 recipe brine for pork
  • kosher salt
  • fresh coarsely ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • all-purpose flour for dredging
  • 2 large red bell peppers, seeds, stems and ribs removed, cut into 1/4-inch-thick strips
  • 1 small red onion, peeled and cut into 1/4-inch-thick rings
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup dry white wine
  • 1/4 cup good-quality white wine vinegar
  • 2 large anchovy fillets, chopped and then mashed to a paste, or 2 teaspoons anchovy paste
  • 1/3 cup coarsely chopped black olives, such as gaeta or kalamata
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