Saturday, February 26, 2011

pork from mario batali

I'm reaching back to late last fall for this recipe from Mario Batali.  Do not look at the drab peppers and turn away.  This has great flavor, and the recipe calls for red and yellow peppers but due to their price I made a substitution.

So although it could be a prettier dish, that is the only change I would make.  The pork comes out very moist and the capers lend a pucker to the peppers that charges up their flavor.  This is one of those dishes that would be quick and easy on a weeknight but, with the multi-colored peppers, can work great for company!

Pork Chops with Peppers and Capers (Mario Batali)
  • 6 pork chops, pounded thin by your butcher
  • Salt and pepper, to taste
  • 1 cup flour
  • 3 tablespoons extra-virgin olive oil
  • 1 cup dry white wine
  • 1 red, 1 yellow and 1 green sweet bell pepper, cored and cut into thin strips
  • 5 bulb onions, cut into concentric rings, with the green tops sliced and reserved
  • 1/4 cup black olives, pitted and chopped
  • 1 tablespoon capers with their brine
Season the pork with salt and pepper on both sides. Dredge the pork in the flour.

In a 14 to 16-inch saute pan, heat the olive oil over high heat until smoking. Cook the pork in the olive oil until browned on both sides and remove to a plate. Add the wine and deglaze the pan, stirring with a wooden spoon to loosen the brown bits adhering to the bottom of the pan. Add the peppers, onions, olives, capers and bring to a boil. Lower the heat and place the pork chops into the pepper mixture. Simmer for 10 minutes, season to taste with salt and pepper, stir in the onion tops slices and serve.

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