Heat oven to 400?
1. Dissolve sugar and 1/2cup salt in 2 quarts water in large container, add pork chops and refrigerate 30 mins. remove chops from brine, thoroughly pat dry, season with ? teaspoon pepper and set aside
2. Brown chops both sides in grill pan over med heat till well brown and marked. Remove
3. Add onions and saut?ed about 2 mins. Add peppers, anchovies and rosemary; cook until peppers begin to soften about 4 mins. Add garlic for 1 min. Add water and ? cup vinegar and bring to boil, scraping brown particles. Reduce heat to medium; simmer until liquid is reduced to 1/3 cup about 5-6 mins. Remove from heat and discard rosemary
4. Return chops to pan, don not cover chops with peppers add any juices accumulated. Place skillet in 400? oven cook about 8-12 mins. Remove when chops are 140?. Cover and let stand 4 mins. Transfer chops to dish. Swirl butter in sauce and peppers and add 2 tble vinegar and parsley. S& P to taste. Pour sauce and peppers over chops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (268g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 17.4mg||5 %|
|Sodium 56.1mg||2 %|
|Potassium 382.2mg||10 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 38.6g|
|Protein 3.1g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!