Recipe: Pork Chops With Marinated Roasted Peppers

Ingredients

• Peppers
• 2 red bell peppers
• 1 garlic clove, finely chopped
• 1 tablespoon red wine vinegar
• Juice of ½ lemon
• ¼ cup extra-virgin olive oil
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoons brined, cured capers, rinsed
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• Pork Chops
• Four ½-inch-thick bone-in pork chops
• 1½ tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Directions

1. Make the marinated roasted peppers: Set the peppers on top of the burner of a gas stove. Turn the burner on to medium-high heat and char the peppers, turning occasionally until blackened on all sides, about 20 minutes. (Alternatively, place the peppers on a sheet pan and roast in the oven at 500° until charred on all sides.) 2. Transfer the charred peppers to a heat-safe bowl and cover with plastic wrap. When the peppers are cool, after about 20 minutes, gently rub off the blackened skin. Remove the stems and cut the peppers into quarters. Remove the cores and scrape away the seeds (don't be tempted to rinse the peppers under water; the resulting flavor will be diluted).
2. To a medium bowl, add the garlic, vinegar, lemon juice, olive oil, parsley, capers, salt and pepper and stir to combine. Add the peppers and stir until well coated. Cover and keep at room temperature for 1 hour. The peppers keep in the refrigerator for up to 3 days.
3. Cook the pork chops: Rub both sides of the pork chops with 1 tablespoon of the olive oil and sprinkle both sides with the salt and pepper. Set a large heavy skillet over high heat for a few minutes. Add the remaining ½ tablespoon of the olive oil and the pork chops and cook until golden brown, 3 to 4 minutes. Turn the pork chops over and cook until the other side is golden brown, 2 to 3 minutes. Serve topped with the peppers.