Pork Chops with Balsamic Vinegar and Sweet Peppers

Name: Pork Chops with Balsamic Vinegar and Sweet Peppers
Yield: Serves 4
Ingredients: 1 cup, sugar; , Table salt; 4 , bone-in rib loin pork chops, each 3/4 to 1 inch thick and 7 to 9 ounces; , Ground black pepper; 2 tablespoons, olive oil; 1 , large onion, chopped fine (about 1 1/4 cups); 1 , large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips (about 1 1/2 cups); 1 , large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips (about 1 1/2 cups); 2 , anchovy fillets, minced (about 2 teaspoons); 1 sprig, fresh rosemary, about 5 inches long; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 3/4 cup, water; 1/2 cup, balsamic vinegar, plus optional 2 tablespoons to finish sauce; 2 tablespoons, unsalted butter, cold; 2 tablespoons, chopped fresh parsley leaves; 1 tablespoon, chopped fresh thyme leaves

8 comments

Appears in Cook's Illustrated January/February 2005

Main Courses

Vegetables

Pork

This Italian dish of juicy pork chops cooked with sweet peppers and vinegar can lose a lot in translation. Could we interpret this classic for modern American cooks?

SERVES4

TIME1 hour, plus 30 minutes brining

has video

WHY THIS RECIPE WORKS

This classic Italian pork chop recipe should result in juicy pork chops full of big, tart vinegar flavor, but pairing the lean supermarket pork found in this country with the traditional braising method results in chalky chops. Brining tend...

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