Pork Chops with Roasted Red Pepper Cream

From Cook's Country | April​/May 2008

Why this recipe works:

Bread crumb-coated pork chop recipes make for a popular weeknight dish, but sometimes we like our chops simply seared to perfection. For a simple pork chop recipe, we used bone-in chops for the best flavor and juiciest texture. Choosing rib or center-cut chops that are at least 1 inch thick… read more

Bread crumb-coated pork chop recipes make for a popular weeknight dish, but sometimes we like our chops simply seared to perfection. For a simple pork chop recipe, we used bone-in chops for the best flavor and juiciest texture. Choosing rib or center-cut chops that are at least 1 inch thick was the best compromise between quick cooking and adequate browning. We prepared the sauce in the same pan used for the chops—the sauce picked up browned bits left behind by the meat. They may not look like much, but the bits, called fond, add valuable flavor. We used jarred roasted red peppers as a smart way to save time without sacrificing flavor.

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Serves 4

Our favorite brand of jarred roasted red peppers is Divina.

Ingredients

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