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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork Chops In Cherry-Pepper Sauce   
    Categories: Pork, Chilies, Vegetables, Wine, Herbs   
         Yield: 4 servings   
       
        16 oz Jar pickled hot cherry   
              - peppers   
         3 tb Olive oil   
         3 cl Garlic; peeled, thin sliced   
         1 c  Dry white wine   
              Salt & fresh ground pepper   
         4    (10 oz ea) bone-in pork   
              - chops; 1" thick   
         1 tb Oil   
         2 tb Cold salted butter   
         2 tb Chopped flat-leaf parsley;   
              - garnish   
       
     MAKE THE SAUCE: Drain the cherry peppers, reserving 1   
     cup brine, then stem, halve, core and seed them. Place a   
     large skillet over medium-high heat, and swirl the olive   
     oil into it. When the oil begins to shimmer, add the   
     garlic, and saute, stirring frequently, until it begins   
     to color, 1 to 2 minutes. Add the peppers, the reserved   
     brine and the white wine, and bring to a boil over high   
     heat. Cook until the liquid has reduced by slightly more   
     than half, 10 to 15 minutes. Season to taste with salt   
     and pepper, and remove from the heat. (The sauce can be   
     made a few hours ahead of time.)   
        
     When you're ready to cook the meat, season it   
     aggressively with salt and pepper. Place a large,   
     heavy-bottomed skillet over medium-high heat, and swirl   
     the neutral oil into it. When the oil begins to shimmer,   
     place the meat in the pan, working in batches if needed,   
     and sear until the meat has browned, formed something of   
     a crust and cooked through to medium-rare, 5 to 6   
     minutes on each side. Transfer the chops to a warmed   
     platter.   
        
     Add the sauce to the large, heavy-bottomed skillet in   
     which you seared the meat, and warm over medium-low   
     heat. Whisk the butter into the sauce until evenly   
     distributed and the sauce develops a velvety sheen.   
     Spoon sauce over chops, and garnish with parsley.   
        
     By: Sam Sifton   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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