SAM SIFTON’S PORK CHOPS WITH CHERRY-PEPPER SAUCE from the New York Times Cooking Column
August 31, 2020 Servings: 4 Prep: 10 min Total: 45 min Difficulty: A very simple recipe packs a lot of flavor and comes together quickly and easilyPrint This
INGREDIENTS
- 1 (16-ounce) jar pickled hot cherry peppers
- 3 tablespoons olive oil
- 3 garlic cloves, peeled and thinly sliced
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper, to taste
- 4 bone-in pork chops, cut about 1-inch thick (approximately 10 ounces each)
- 1 tablespoon neutral oil, like canola or grapeseed
- 2 tablespoons cold salted butter
- 2 tablespoons chopped flat-leaf parsley, for garnish
DIRECTIONS
- STEP 1Make 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.)
- STEP 2 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.
- STEP 3Simultaneously cook the spaghetti according to package directions. Drain and add butter and parmesan to taste.
- STEP 4Add 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. Put the chops atop a bed of buttered Spaghetti. Spoon sauce over chops, and garnish with parsley.