Classic Italian Pork Chops Pepperoncini
The delightful aroma of fresh pork simmering with vinegar-rich pepperoncini brings me right back to my kitchen in Brooklyn.- Prep Time 5 Minutes
- Cook Time 15 Minutes
Ingredients
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4 Pork Chops
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3T Olive Oil, then 2 T Olive Oil (for later)
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¼ cup flour
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2T kosher salt
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2T ground black pepper
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1 jar Pepperonici in vinegar, stemmed, seeded, and sliced, reserving vinegar for use in the pan
Directions
- Heat oven to 400°
- Heat oven to 400°
- Dust your chops with kosher salt and let sit at room temperature for an hour
- Blot chops and dredge in the flour you have seasoned with some kosher and pepper
- Heat oil until shimmering in a large frypan
- Lay the chops in the pan and thoroughly brown on all sides, about 4 minutes on each side, and don’t forget to brown all the edges!
- Either wipe out the oil from the pan, or simply use another pan.
- Throw in your garlic and remaining 2 T olive oil into the pan and simmer until the garlic just begins to brown slightly.
- Add your sliced pepperoncini, half the reserved vinegar and then put your chops atop, spooning the thickening liquid over the chops.
- If desired, you can add a bit of stock to loosen the sauce, but we find that unnecessary.
- Pop the pan into the oven for 5 minutes.
- Let chops sit in pan on stove for 5 minutes, then slice and enjoy with some crusty semolina bread.
