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Roast Pork Chops with Peppers
Category: Main Course, Pork
Serves: 4
Rating:
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Ingredients:
4 center-cut loin pork chops 3 c. apple cider 1 onion chopped 2 T. fresh thyme 2 T. coarse sea salt 2 T olive oil 6 red peppers or 3 red, 3 yellow 2 cloves garlic minced 2 T. safflower or canola oil
Directions:
Put the chops in a shallow non reactive dish and pour on the cider. Add the onion, one T . thyme and salt, mix well and cover with plastic wrap. Refrigerate for 24 hours, turning the chops 2 or 3 times. Preheat oven to 450°. Heat the olive oil in a heavy pan and add the peppers, the remaining thyme and the garlic. Cook, stirring frequently, over medium heat, until the peppers are soft. Set aside. Heat the safflower or canola oil in a heavy pan (preferably cast iron). Remove the chops from the cider, pat them dry and brown them over high heat on both sides for two or three minutes. Transfer to the pan with the peppers, distributing them over the chops. Transfer to the oven and roast for 7 minutes (the meat will still be pink). Let the pork rest a few minutes. Serve with pan juices and garnish with fresh rosemary.