This quick and easy recipe for sweet and sour pork chops is adapted from one I found in Bon Appetit. If you’d like it more ‘sour’ double the amount of vinegar.
2 thick pork chops
1 ½ sugar divided
2 tbs. olive oil divided
1 large, chopped shallot
4 thinly sliced garlic cloves
¼ cup red wine vinegar
3 sprigs rosemary
1 tbs. capers
2 tbs. butter
Season both sides of the chops with salt and sprinkle ¼ teaspoon of sugar on one side of each. Allow them to come to room temperature. Hold them with tongs and sear the fat cap in a dry, very hot frying pan until browned.
Add one tablespoon of oil to the pan and cook one side for 3 – 4 minutes until browned. Turn and cook the 2nd, sugared side for 1 – 2 minutes on a lower heat so the sugar doesn’t burn. Remove the chops to a plate.
Put the remaining tablespoon of oil in the pan, add the shallots, and cook until they begin to brown, about 5 minutes. Add the garlic and cook for another 3 minutes. Add the vinegar and remaining teaspoon of sugar to the pan and stir until some of the vinegar burns away.
Add the rosemary, capers, and one cup of water and bring to a simmer. Add the butter and whisk until the sauce is smooth. Return the chops, spoon some sauce over them and simmer for 5 minutes, turning once, until done.
Transfer the chops to plates, pour the sauce over them, and serve.
Here’s a simple method for making an elegant sauce. It’s perfect for pork chops but you should also try it with other types of meat.
Salt and black pepper
3 tbsp. olive oil
2 pork chops
1/3 cup meat stock or broth
2 tbsp. Dijon or any brown mustard
1/3 cup half & half
2 pats of butter
Bring the chops to room temperature and season with salt and black pepper. Heat the olive oil in a pan and cook the pork chops until done to your liking.
Remove them to a warm dish, add the stock to the pan and deglaze. Add the mustard, half & half, and butter, and whisk for a few minutes. until the sauce is creamy. Pour it over the pork chops and serve.
I used to order Pork Chops and Vinegar Peppers every time I went to Patrici’s on Kenmare St. in Manhattan. I got this recipe from my sister Nicki when they closed.
Season pork chops and bring to room temperature. Fry them in a little oil and remove from pan when browned. (If you want, you can also use boneless and cut into bit size pieces). Fry the potatoes, season and remove from pan. Fry the onion and add the peppers.
Put the cooked chops back in the pan and the potatoes, onions and peppers back on top of the chops. Add the red wine vinegar and liquid from the pepper jar. Sprinkle oregano on top. Cover the pan and cook for 5 minutes more.
If you can’t get vinegar peppers locally, they’re available on line.