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MARIO BATALI Pork Chops with Spicy Pickled Peppers

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ingredients
PORK CHOPS WITH SPICY PICKLED PEPPERS
4 pork chops (1-inch thick, bone in)
1 teaspoon ground fennel seed
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 1/2 tablespoons olive oil
PICKLED PEPPER SALAD :
1 cup pickled cherry peppers (sliced 1/4- inch thick)
1/2 cup pickled banana peppers (sliced 1/4- inch thick)
1 fennel bulb (cored, thinly sliced)
1/2 bunch flat leaf parsley (leaves)
2 teaspoons cherry pickle pepper brine
1 tablespoon red wine vinegar
1 1/2 tablespoons olive oil

directions
Preheat a 12-inch cast iron skillet to medium-high heat. Add olive oil and heat until almost smoking.
In a small bowl, add ground fennel, salt, and black pepper. Mix to combine. Season the pork chops on both sides with the ground fennel mixture.
Into the preheated cast iron skillet, add the seasoned pork chops. Cook for 3-4 minutes per side, or until golden brown. Once cooked, remove from pan to rest.
For the Pickled Pepper Salad:
In a medium bowl, add the pickled cherry peppers, pickled banana peppers, fennel, and parsley. Add the pickle brine, red wine vinegar, olive oil. Toss to combine. Serve on top of the pork chops.
Tip: Use any pickles in your refrigerator for the pickled pepper salad, it’s the perfect way to use up any pickle jars that are almost empty!

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