Braised Cherry Pepper Pork Chops
Difficulty: Easy | Makes: 4 Servings
Add a little spice to your pork chops with sliced red and green peppers! Featuring our delicious new Roland® Crushed Aji Rocoto, this recipe makes for an impressive main dish for any gathering.
Ingredients
- 4 bone in pork chops
- 12 oz / 1.5 cups sliced Roland® Cherry Peppers
- ¾ cup brine from Roland® Sliced Cherry Peppers
- 1 tablespoon Roland® Crushed Aji Rocoto
- 1 cup white wine
- 2 cups chicken stock
- 6 garlic cloves, sliced
- Parsley, to garnish
- Roland® Grapeseed oil, as needed
Directions
- Heat some grapeseed oil. Dry and season the bone in pork chops well with salt and pepper. Sear the pork chops well on both sides. Meanwhile, heat the oven to 325 degrees F
- Remove the pork chops and add the garlic to the pan they were seared in. Add the wine and cook until the liquor evaporates, being sure to scrape off the fond from the bottom of the pan. Add in the cherry peppers, pepper brine, Aji Rocoto, and chicken stock, and bring to a simmer
- Transfer the pork chops to a baking dish and cover with the peppers and liquid. Cover with aluminum foil and bake at 325 for 90 minutes or until tender or they reach 145 internal temperature, flipping the pork chops halfway
- Once cooked, remove the chops and peppers and add the liquid to a pan. Reduce by around half, then pour over the cooked pork chops, garnish with parsley, and serve
