GARLICKY SWEET & SPICY PORK CHOPS
Meat
Intermediate

GARLICKY SWEET & SPICY PORK CHOPS

Bone-in chops seared, finished in the oven with garlicky white wine–stock pan sauce and sweet/hot peppers.

"Golden seared pork chops drenched in garlicky, wine-kissed heat — a perfect balance of sweet and spicy." - Alexia

45 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 6 (1-inch) center-cut bone-in pork chops
  • 1/3 cup extra virgin olive oil
  • 10 cloves fresh minced garlic
  • 1 bunch fresh chopped parsley
  • 1 cup chicken stock
  • 1/2 bottle (375 ml) Pinot Grigio
  • 6 oz sweet pepper strips with juice
  • 6 oz sliced hot cherry peppers (half of a 12 oz jar)
  • Garlic powder (to taste)
  • Cracked black pepper (to taste)
  • Sea salt (to taste)

Instructions

1

Prep the Pork Chops

Pat the pork chops dry. Season both sides with sea salt and cracked black pepper.

2

Sear the Pork Chops

Heat olive oil in a large pan. Sear the pork chops on both sides until golden brown. They should be partially cooked. Transfer them to a deep baking dish.

3

Make the Sauce Base

In the same pan, add minced garlic to the pork drippings and sauté for about 30 seconds until fragrant.

4

Deglaze and Season

Pour in the Pinot Grigio to deglaze the pan, scraping up the browned bits. Add garlic powder and pepper to taste.

5

Add Stock and Herbs

Stir in the chicken stock and season with sea salt. Add fresh parsley and let the mixture simmer on low for 15 minutes.

6

Combine and Bake

Pour the sauce over the pork chops in the baking dish. Cover with foil and bake at 375°F for about 10 minutes.

7

Finish Under the Broiler

Uncover the dish and broil for a few minutes until golden brown.

8

Serve

Plate the pork chops, spoon the pan juices over the top, and garnish with more fresh parsley. Enjoy!