Pork Chops Scarpariello

Ingredients

• 4  pork chops bone-in 1-inch-thick () (2 pounds total)
• 4  pickled cherry peppers fresh green red finely chopped
• 0.5 cup wine dry white
• 0.3 cup flat parsley coarsely chopped
• 5  garlic clove divided finely chopped
• 1 teaspoon juice of lemon fresh
• 0.5 cup chicken broth reduced-sodium
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 1 medium onion chopped
• 2  bell pepper red
• 1 teaspoon rosemary finely chopped
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• plastic wrap
• aluminum foil
• tongs
• broiler pan

Directions

1. 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, 10 to 12 minutes.
2. Transfer to a large bowl and tightly cover with plastic wrap.
3. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds.
4. Cut peppers into 1-inch pieces.
5. While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt.
6. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.
7. Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes.
8. Transfer to a plate and keep warm, loosely covered with foil.
9. Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes.
10. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes.
11. Add meat juices from plate and remove skillet from heat.
12. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.