|
|
| Ciola’s Pork Chop and Peppers |
|
 |
| INGREDIENTS: |
1 14 ounce Bone in Pork Chop
2 tbs Olive Oil
1 tbs Sliced Garlic
¼ cup of sliced pepperoncinis and sliced seeded cherry peppers
¼ cup of ¼ inch sliced mixed bell peppers and yellow onions pre sautéed
½ cup of white wine
½ cup of Pepperoncini Juice
Line Spice(mixture of salt, pepper, granulated garlic, and red pepper flakes)
|
|
|
|
|
| METHOD: |
| Butterfly your pork chop by slicing it down the middle toward the bones. Season with line spice to your liking and grill to 3/4 of your desired temperature. Heat oil and garlic in a sauté pan until the garlic begins to color. Once the garlic turns light brown add all of your peppers and sauté. After 30 seconds of sautéing the peppers add your wine, pepper juice, and pinch of line spice and sautéed until reduced. Once reduced add your pork chop and finish cooking to your desired temperature. Then remove pork chop and cover it on the plate with all of the peppers and sauce.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
