a great pork dish, brining the chops fist keep them plump and juicy

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Name: Pork Chops with Vinegar & Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 cup Sugar or Splenda; 2 tablespoon Salt; 4 Pork Chops - rib bone-in; 2 tablespoon Olive Oil; 1 large Onion chopped fine; 1 large Red Pepper 1/4" strips; 1 large Yellow Pepper 1/4" strips; 2 Anchovy fillets minced; 1 sprig Rosemary fresh; 2 cloves Garlic fresh minced; 1/2 cups Water; 1/2 cup White Wine Vinegar; 2 tablespoon Butter; 2 tablespoon Parsley chopped

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INGREDIENTS

1/2 cup Sugar or Splenda
2 tablespoon Salt
4 Pork Chops - rib bone-in
2 tablespoon Olive Oil
1 large Onion ; chopped fine
1 large Red Pepper ; 1/4" strips
1 large Yellow Pepper ; 1/4" strips
2 Anchovy fillets ; minced
1 sprig Rosemary fresh
2 cloves Garlic fresh ; minced
1/2 cups Water
1/2 cup White Wine Vinegar
2 tablespoon Butter
2 tablespoon Parsley ; chopped

Servings

INSTRUCTIONS

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.

NOTES

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Pork Chops with Vinegar & Peppers

1/2 cup Sugar or Splenda
2 tablespoon Salt
4 Pork Chops - rib bone-in
2 tablespoon Olive Oil
1 large Onion chopped fine
1 large Red Pepper 1/4" strips
1 large Yellow Pepper 1/4" strips
2 Anchovy fillets minced
1 sprig Rosemary fresh
2 cloves Garlic fresh minced
1/2 cups Water
1/2 cup White Wine Vinegar
2 tablespoon Butter
2 tablespoon Parsley chopped

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.

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 4 Servings

Calories: 254
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.

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Calories per serving: 254

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