This is a simple-yet-flavorful meal, perfect for a weeknight dinner. It helps if you can season the porkchops an hour or more ahead of time, but not required. Here I serve them over couscous, with Couve Mineira on the side. I used boneless pork chops, but you could use bone-in. In fact, this would probably be good with chicken breasts too. Make as many as you would like for dinner and leftovers--this is for 4 chops.
4 pork chops
3 Tbsp. Kosher salt
2 tsp. ground coriander
2 tsp. Aleppo pepper flakes
1 tsp. ground black pepper
2 medium red peppers, diced
3 shallots, minced
1/4 c. white wine
1/4 c. water or chicken broth
1 tsp. sugar
salt and pepper to taste
olive oil
Combine the seasonings and rub it on the pork chops (honestly, I just eyeball the seasonings and sprinkle them on directly). If you have thin chops, score the fat & silverskin layer on the edge at 3/4" intervals so that they don't warp and cook unevenly.
Heat the olive oil in a large pan to medium. Add the chops and cook about 10 minutes on each side (lower the heat if they are cooking too fast). Cook until the internal temperature is 155 (for the tiniest hint of pink) or 160 (for all white), and set them aside on a plate.
Add some more olive oil to the pan, increase the heat to medium-high, and add the shallots. Stir and cook for 2 minutes, then add the red peppers. Saute the vegetables so that they soften and caramelize slightly on the edges. Add wine and water/broth to deglaze the pan and simmer to create a sauce. Season with salt, pepper, and a hint of sugar.
Serve the chops whole or sliced, with the pepper relish on top. If you don't have Aleppo pepper, you can use paprika, but take extra care to ensure it doesn't scorch.
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| Serving Suggestion 1 |
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| Serving Suggestion 2 |
4 pork chops
3 Tbsp. Kosher salt
2 tsp. ground coriander
2 tsp. Aleppo pepper flakes
1 tsp. ground black pepper
2 medium red peppers, diced
3 shallots, minced
1/4 c. white wine
1/4 c. water or chicken broth
1 tsp. sugar
salt and pepper to taste
olive oil
Combine the seasonings and rub it on the pork chops (honestly, I just eyeball the seasonings and sprinkle them on directly). If you have thin chops, score the fat & silverskin layer on the edge at 3/4" intervals so that they don't warp and cook unevenly.
Heat the olive oil in a large pan to medium. Add the chops and cook about 10 minutes on each side (lower the heat if they are cooking too fast). Cook until the internal temperature is 155 (for the tiniest hint of pink) or 160 (for all white), and set them aside on a plate.
Add some more olive oil to the pan, increase the heat to medium-high, and add the shallots. Stir and cook for 2 minutes, then add the red peppers. Saute the vegetables so that they soften and caramelize slightly on the edges. Add wine and water/broth to deglaze the pan and simmer to create a sauce. Season with salt, pepper, and a hint of sugar.
Serve the chops whole or sliced, with the pepper relish on top. If you don't have Aleppo pepper, you can use paprika, but take extra care to ensure it doesn't scorch.
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