The Chew: Smothered Pork Chops With Sweet & Sour Peppers

The Chew: Smothered Pork Chops With Sweet & Sour Peppers

Mario Batali believes that “nothing warms the heart like something saucy for the holidays” which is why he was working on Smothered Pork Chops with Sweet and Sour Peppers. This recipe is great for adding a unique flavor to your vegetables wihile simultaneously being sure you don’t dry out your meat. Your family will surely thank you if you make this recipe for dinner tonight.

To get the recipe, click next page.

The Chew: Smothered Pork Chops With Sweet & Sour Peppers Recipe Ingredients

• 1-2 C all-purpose flour – for dredging
• 2 tsp ground fennel seed
• 2 yellow bell peppers – cut into 1/2-inch thick slices
• 1 C white wine
• 2 tbsp honey
• 1/2 C parsley leaves – chopped, to garnish
• 4 center-cut pork chops – 1-inch thick, bone-in
• 2 tbsp extra-virgin olive oil
• 2 red bell peppers – cut into 1/2-inch thick slices
• 3 cloves garlic
• 4 tbsp red wine vinegar
• 1/2 C mint leaves – chopped, to garnish
• kosher salt and freshly ground lack pepper

The Chew: Smothered Pork Chops With Sweet & Sour Peppers Recipe Directions

1. Season the pork chops with salt and pepper
2. In a large shallow bowl or baking dish, add the flour and dredge the pork chops
3. Shake to remove excess flour
4. Season the chops with fennel seed on both sides
5. In 10 to 12-inch skillet, add the oil and put over medium-high heat until almost smoking
6. Add the pork chops and cook for a minute until evenly browned
7. Add the garlic, peppers, wine, honey, and vinegar
8. Reduce the heat to low and simmer for 20-25 minutes until the chops are almost cooked through
9. Flip the chops and cook for 1-2 more minutes
10. Serve the chops smothered with pepper
11. Garnish with mint and parsley