Pork Chops with Vinegar Peppers
Our objective? To avoid the common cooking pitfalls that often spoil this Italian American classic: dry chops and sour sauces.
Why This Recipe Works
Slow braising creates lots of flavor, but it also dries out lean pork chops. To get the flavor of a long-cooked dish in less time, we fortify our tangy vinegar sauce with chicken broth, anchovies, rosemary, onions, and garlic. We opt for thick rib chops instead of leaner center-cut chops. We brine them for seasoning and juiciness and then coat them with flour to promote flavorful browning. A few extra minutes of simmering after the pork is done thickens the sauce, and a pat of butter swirled in at the end makes it rich and silky.
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