Mario Batali's Pork Chops with Peppers and Capers

By tori420d

Ingredients

• 6 quarts Water
• 1 cup Kosher Salt
• 1 cup Packed Brown Sugar
• 12 Black Peppercorns
• 4 Bay Leaves
• 6 Pork Rib Chops
• Salt and Freshly Ground Pepper
• 1 cup All-Purpose Flour
• 3 tablespoons Extra Virgin Olive Oil
• 3 Bell Peppers - 1 each Red/Green/Yellow (cored and then seeded and cut into thin strips)
• 5 Bulb Onions (green tops reserved and sliced and bulbs cut into rings)
• 1/4 cup Black Olives (pitted and chopped)
• 1 tablespoon Hot Red Pepper Flakes
• 1 tablespoon Capers (with their brine)
• 1 cup Dry White Wine
• 1 tablespoon Balsamic vinegar

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

6 quarts Water
1 cup Kosher Salt
1 cup Packed Brown Sugar
12 Black Peppercorns
4 Bay Leaves
6 Pork Rib Chops

In a small saucepan, combine 2 cups of the water, the kosher salt, brown sugar, peppercorns, and bay leaves and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour into a large pot or other container and add the remaining 4 quarts cool water. Stir to mix well, add the pork chops, cover, and refrigerate overnight.

Salt and Freshly Ground Pepper
1 cup All-Purpose Flour

Drain the chops and pat dry with paper towels. Season the pork on both sides with salt and pepper, then dredge in the flour.

3 tablespoons Extra Virgin Olive Oil

In a 12-inch saute pan, heat the olive oil over high heat until smoking. Add 3 chops to the pan and cook until dark golden brown on the first side, about 7 minutes. Turn over and cook until browned on the second side, about 4 minutes, then transfer to a plate and repeat with the other 3 chops.

3 Bell Peppers - 1 each Red/Green/Yellow (cored and then seeded and cut into thin strips)
5 Bulb Onions (green tops reserved and sliced and bulbs cut into rings)
1/4 cup Black Olives (pitted and chopped)
1 tablespoon Hot Red Pepper Flakes
1 tablespoon Capers (with their brine)
1 cup Dry White Wine

Add the peppers, onions, olives, red pepper flakes, and capers and stir with a wooden spoon to loosen the brown bits from the bottom of the pan. Add the wine and bring to a boil. Lower the heat, place the pork chops in the pepper mixture, and simmer for 10 minutes (the pork should be cooked to 135F).

Salt and Freshly Ground Pepper
1 tablespoon Balsamic vinegar

Season the sauce with salt and pepper to taste. Toss the reserved onion tops in balsamic vinegar and add to pepper and onion mixture. Plate pork chops with peppers and onion on top and serve.