What’s on the menu today? Tasty & juicy Pork Chops topped with a savory roasted red pepper sauce. No need to roast fresh ones if you’ve got a jar of roasted red peppers in the pantry or refrigerator. Sautéed with onions and garlic, blended smooth then scooped on top of your pork chops! Can I say “Yum”?
Pork Chops & Roasted Pepper Sauce
4 bone-in thin pork chops
3 tablespoon extra virgin olive oil, separated
5 garlic cloves, separated
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon salt
fresh ground pepper
1/2 jar roasted red peppers (2 large pieces), chopped
1/2 large onion, diced
1/2 cup white wine
1/2 cup chicken broth
1/2 tablespoon butter
Season the pork chops with 1 tablespoon olive oil, 3 minced garlic cloves, parsley, oregano, basil, 1/4 teaspoon salt & pepper.
Heat 1 tablespoon oil in a medium pan. Add the roasted red pepper, onion, 2 minced garlic cloves and remaining 1/4 teaspoon salt. Sauté five minutes until onion is tender.
Meanwhile, heat the remaining olive oil in a large skillet. Cook the pork chops 3 minutes on each side (cook longer if you are using thicker pork chops).
Add the wine and the chicken broth to the pan with the roasted red peppers. Bring to a boil, reduce heat and simmer until broth evaporates (about 5 minutes).
Place the red pepper-onion mixture into a food processor; add butter and the juice of the lemon. Process until smooth.
To serve: Place cooked pork chops on platter and top with roasted red pepper sauce.