Soprano's Pork Chops with Pickled Peppers
Always a popular dish on The Sopranos, these juicy pork chops, topped with a spicy, vinegar sauce, are always a crowd pleaser. I served this dish with mashed potatoes.
4 1"-thick bone-in pork chops
Kosher salt and freshly ground black pepper
3 tbsp. olive oil
5 cloves of garlic, minced
12 pickled cherry peppers, halved; plus ¼ cup juice
¼ cup dry white wine
¼ chicken stock
Heat oven to 425. Season chops with salt and pepper. Heat 2 tbsp. of olive oil in a 12"skillet over medium-high heat. Fry chops, flipping once, until browned, c-8 minutes. Transfer to oven; roast until pork is cooked through, 18-20 minutes. Transfer chops to a plate. Return pan to medium heat, add remaining oil, garlic, and peppers; cook until is golden, 3-4 minutes. Raise heat to high, and wine, stock; cook until reduced by half, 3-4 minutes. Spoon sauce over chops.