|One of my most favorite bloggers, Tide and Thyme, has been back to blogging lately. Joy! I didn't change her recipe at all. And it was absolute perfection. C's vinegar aversion had completely vanished when I plated this meal. He ate the entire thing and thought the peppers were amazing. Well, maybe he didn't use the word amazing, but he definitely loved them. There wasn't a bite left on his plate. Even curiouser, he didn't complain about the garlic smell. Can you believe he asked me to stop cooking with garlic because he hated the smell so much? Obviously, that isn't going to happen. I used red and yellow bell peppers since they are sweeter than green.|
6 pork chops (bone-in or boneless, 1 inch thick)
3 cloves garlic, minced
2 bell peppers, sliced 1/2 inch thick
1/4 cup balsamic vinegar
fresh ground pepper
Season pork chops on both sides with salt and pepper. Add enough olive oil to coat the bottom of a large, heavy bottomed skillet. Heat over high heat until shimmering. Add half of the pork chops. Cook for 3 minutes, or until nice and golden on both sides. Remove to a paper towel lined plate and cover with foil to keep warm. Add remaining chops, and repeat process, remove to the plate when cooked.
To the now empty pan, add the sliced pepper. Reduce heat to medium-high. Cook, stirring occasionally, until peppers are beginning to soften. Add garlic, and sauté for 30 seconds, until fragrant. Add the balsamic vinegar, and scape the bottom of the pan vigorously with a wooden spoon to loosen up fond. Let vinegar reduce until it coats the peppers and is almost syrupy in consistency.
Plate pork chops, and top with the vinegar peppers.
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