Pork Chops with Vinegar Peppers
- 3 tablespoons sugar
- Salt and pepper
- 4 (8- to 10-ounce) bone-in pork rib chops, 1 inch thick, trimmed
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion, halved and sliced thin
- 8 garlic cloves, lightly crushed and peeled
- 2 anchovy fillets, rinsed, patted dry, and minced
- 2 cups thinly sliced sweet green vinegar peppers
- 1 sprig fresh rosemary
- 1 cup chicken broth
- 1/2 cup red wine vinegar
- 1 tablespoon unsalted butter
1. Dissolve sugar and 3 tablespoons salt in 1½ quarts cold water in large container. Add chops, cover, and refrigerate for 30 minutes or up to 1 hour.
2. Place flour in shallow dish. Remove chops from brine. Pat chops dry with paper towels and season with pepper. Working with 1 chop at a time, dredge both sides in flour, shaking off excess. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until well browned on first side, 5 to 7 minutes. Flip chops and cook on second side for 1 minute; transfer to plate, browned side up.
3. Reduce heat to medium and add remaining 1 tablespoon oil, onion, garlic, and anchovies to now-empty skillet. Cook, stirring frequently, until onion is softened and golden brown, 6 to 8 minutes. Add peppers and rosemary and cook until peppers begin to caramelize, about 5 minutes. Add broth and vinegar and bring to boil.
4. Arrange chops, browned side up, in skillet and add any accumulated juices from plate. Reduce heat to low, cover, and simmer until chops register 145 degrees, 6 to 10 minutes. Transfer chops to serving platter and tent loosely with aluminum foil.
5. Increase heat to high and boil sauce until slightly thickened, about 3 minutes. Off heat, stir in butter and season with salt and pepper to taste. Stir any accumulated juices from platter into sauce. Discard rosemary and spoon sauce over chops. Serve.