If you like peppers and onions, you’ll love this recipe! I prefer bone-in chops for this, they stay more moist and tender through grilling. I always brine pork and chicken, its so worth the extra step, you’ll never have dry chops again!
Serves 4 easily
• 2 cups chicken stock
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1/2 tsp black peppercorns
• 2 bay leaves
• 2 large red bell peppers
• 2 Tbs of canola or vegetable oil
• 2 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 Tbs flour
• 1/4 cup dry white wine
• 2 Tbs apple cider vinegar
• 2 Tbs drained capers
• 1 cup chicken broth
• 1 Tbs chopped parsley
• 1 tsp of salt
• 1 tsp of pepper
• 1 Tbs of butter
• drizzle of heavy cream (2-3 Tbs)
• 4 thick, ( 1 1/2″) bone in pork chops (I used boneless chops because of availability)
• canola oil for brushing on chicken
Start by brining your chops , depending on how much time you have, 30 minutes will do the trick but you can brine up to 8 hours.
Place chops in a large ziplock or a roasting pan with all brine ingredients, cover and refrigerate. Take them out about an hour before grilling, pat dry and brush with oil.
Char the peppers over flame, until blackened on all sides. You can do this on the stove top but the outside grill is better. I use a large wooden spoon (soaked with water so it doesn’t burn) push the end of the spoon into the end of the pepper.
After charring, place in a paper bag for 10 minutes, the skins will slip right off. Peel, seed and cut into thin strips.
Heat 2 Tbs of oil in a large skillet over medium heat, add onions and saute 10 minutes, add minced garlic and saute 2 more minutes. Mix in flour, cook for 2 minutes.
Add in the bell peppers, wine, vinegar and capers, cook 1 minute.
Add broth, increase heat and boil until it thickens about 4 minutes. Mix in parsley, season with salt & pepper and lastly, stir in 1 Tbs of butter and a drizzle of cream.
Prepare grill, season chops with salt & pepper and sear them over high heat, about 5 minutes per side, move to indirect heat and grill about 5 more minutes, internal temperature should be 135.
Let rest, transfer to a platter and spoon that incredible sauce over the chops!