Pork Chops With Peppers And Capers - {Zingara}

By á-174942

Ingredients

• 6 pork chops pounded thin by
• your butcher
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup flour
• 3 tablespoons extra-virgin olive oil
• 1 cup dry white wine
• 1 red sweet bell pepper cored, and cut into thin strips
• 1 yellow sweet bell pepper cored, and cut into thin strips
• 1 green sweet bell pepper cored, and cut into thin strips
• 5 bulb onions cut concentric rings, with the green tops sliced and reserved
• 1/4 cup black olives pitted and chopped
• 1 tablespoon capers with their brine

Details

Servings 6

Preparation

Step 1

Season the pork with salt and pepper on both sides. Dredge the pork in the flour.

In a 14- to 16-inch sauté pan, heat the olive oil over high heat until smoking. Cook the pork in the olive oil until browned on both sides and remove to a plate. Add the wine and deglaze the pan, stirring with a wooden spoon to loosen the brown bits adhering to the bottom of the pan.

Add the peppers, onions, olives, capers and bring to a boil. Lower the heat and place the pork chops into the pepper mixture. Simmer for 10 minutes, season to taste with salt and pepper, stir in the onion tops slices and serve.

This recipe yields 6 servings.