Pork Chops Scarpariello Recipe by Monte

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Ingredients

because they are balanced with roasted bell peppers, lemon and parsley. It’s a really bright, summer-y dish that you
can put together pretty much all year round. I did brine the pork in a mixture
of ¼ cup of Kosher Salt to 1 quart of water for about four hours. I am not sure if this made any difference
but, as the saying goes, it couldn’t hurt. If you want to go to the effort, you can, of
course, roast your own bell peppers either in the broiler or over a gas
burner. However, I found that jarred
Fire-Roasted Peppers provide the flavor without the labor. The recipe calls for pork chops an inch
thick. If yours are thicker, adjust the
cooking time upwards and when the pork chops rest while you make the rest of
the dish, put them on a baking sheet in a 350 degree oven to finish them
off. The recipe serves 4. It is
simplicity in itself to halve it. Here
it is:
Recipe for Pork Chops Scarpariello from Gourmet Magazine
Serves 4. Takes 1 hour start to finish.
5 garlic
cloves, finely chopped, divided
1 teaspoon
finely chopped rosemary (dried or fresh)
3
tablespoons extra-virgin olive oil, divided
4
(1-inch-thick) bone-in pork chops (2 pounds total)
4 fresh
red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely
chopped
1/2 cup
reduced-sodium chicken broth
2
tablespoons unsalted butter
1 teaspoon
fresh lemon juice
1/4 cup
coarsely chopped flat-leaf parsley
As
mentioned, you can substitute the raw bell peppers for an equal amount of jarred
Fire-Roasted Bell Peppers
Roast
bell peppers on racks of gas burners over high heat (or on rack of a broiler
pan about 2 inches from heat), turning with tongs, until skins are blackened,
Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto
remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high
1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6