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Pork Chops with Vinegar Peppers

Yields1 Serving

 Colavita Olive Oil
 Salt and black pepper
 4 Pork chops, center cut, bone in
 Colavita Extra Virgin Olive Oil
 1 cup onion, diced
 1 ½ tsp garlic, chopped
 2 cups vinegar peppers, sliced, drained
 1/3 cup white wine
 ¼ cup Colavita Rosé Balsamic Glaze
 2 tbsp parsley, chopped
 1 tbsp sage, chopped
 Salt and black pepper
1

Preheat a sauté pan over medium high heat.

2

Season the pork chops on both sides with salt and pepper.

3

Add olive oil to coat the bottom of the pan and then the pork chops. Cook until deep brown and a good crust has formed. Turn the pork chops and cook until an internal temperature of 145F. Alternately, you can quickly sear and finish cooking the pork chops in the oven.

4

Once the pork chops are cooked remove to a sheet pan lined with a rack to rest.

5

Over medium heat in the same sauté pan add Colavita Extra Virgin Olive Oil and the onions. Cook until they begin to caramelize.

6

Add the garlic and cook until it begins to brown on the edges and is very aromatic.

7

Add the vinegar peppers and white wine. Reduce the wine by 3/4.

8

Add the Colavita Rosé Balsamic Glaze, parsley and sage.

9

Bring to a gentle simmer, taste and adjust the seasoning.

10

Plate the pork chops and pour the sauce on top.