Pork Chops and Cherry Peppers

By michele080478

Ingredients

• 2 or 3 center cut, bone in, pork chops cut 3/4 inch thick (you can do as many as you want just increase everything else)
• olive oil
• 4 hot cherry peppers, pickled and sliced (I also put 3 pepperoncini peppers not sliced)
• 1/2 cup pickling brine from cherry peppers
• 2-3 clove garlic, minced
• Marsala wine or white wine
• Teaspoon of demi glace optional
• Corn starch or wondra flour
• Salt & Pepper to taste

Preparation

Step 1

Step One: Prepare the pork chops and cherry peppers
Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Cut garlic into slices. Lightly salt and pepper the pork chops on both sides. Lightly bread the chops on both sides using very little olive oil, I then baked for 30-40 mins @ 350 until cooked.
Step Two: Once chops cooked cook in sauce
Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot but not yet smoking add the garlic. Once the garlic is lightly browned, add the sliced cherry peppers and cook for another minute. Add the chops and sauté on both sides for a couple of minutes. Then add the brine, the marsala wine & the demi glace (if you don’t have just use a little water and bullion or don’t even bother.) Add a little flour to water or even corn starch add to sauce and stir quickly so it doesn’t clump, simmer on low so it can thicken, and you done!
If you don’t want to add the wine just leave that and the corn starch or flour out, that’s the way the original recipe was but I added the wine b/c it makes more sauce and its tasty ☺