Copyright Rachael Ray, 2005 30-Minute Get Real Meals
4 center cut pork loin chops, 1 inch thick
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 yellow bell pepper, cored, seeded and sliced
1 orange bell pepper, cored, seeded, and sliced
4 jarred red hot Italian cherry peppers, sliced
½ cup white wine or chicken stock
2 tablespoons chopped fresh flat-leaf parsley (a handful)
Heat a large skillet over medium-high heat. Season the chops with salt and pepper. Add 1 tablespoon of the EVOO to the pan (once around the pan). Add the chops and cook for 5 minutes on each side.
After the chops have cooked through, transfer to a platter and cover with foil. Return the pan to heat and add the remaining tablespoon of EVOO and the bell peppers. Saute the peppers, stirring frequently, for 5 minutes. Add the hot cherry peppers and a splash of their brine to the pan, and cook for 1 minute. Add the wine or stock and scrape up the pan drippings. Arrange the peppers over the chops and sprinkle with parsley.
Serves 4
