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Pork Chops with Roasted Peppers, Garlic and Balsamic Sauce Recipe


Spanish Pork Chop with Roasted Red Peppers and Balsamic Vinegar Sauce

Spanish Pork Chop with Roasted Red Peppers and Balsamic Vinegar Sauce

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Chuletas de Cerdo con Pimientos, Ajo y Salsa Balsamico. Pork chops are cooked in a few tablespoons of olive oil, then sautéed with roasted red peppers, garlic and just a touch of brandy. Then, they are served with the flavorful pan juices and a bit of sweet and sour balsamic syrup to give them that tangy flavor.

Prep Time: 5 minutes

Cook Time: 20 minutes

balsamic syrup preparation: 20 minutes

Total Time: 45 minutes

Yield: 4 Servings



Peel and cut garlic cloves in half. Drain any liquid from the peppers and cut in half lengthwise, making 4 pieces.

Pour 2-3 few tablespoons of olive oil in a large skillet with a heavy bottom and heat on medium. Salt the chops on both sides. When pan is hot, place garlic halves and pork chops into pan and cook on medium on both sides. Before they are completely cooked, remove chops and garlic from pan and set aside. Return pan to heat.

Add 1-2 tbsp olive oil, if necessary. Add peppers to pan and sauté for a minute. Return the chops to the pan and garlic, and pour any meat juice back into the frying pan. If using brandy, pour it over the chops and sauté for 2-3 minutes.

Serve chops on dinner plates, topping with pepper slices and garlic halves. Drizzle the pan juices over the top. Squeeze a tablespoon of balsamic syrup over each chop.

Serving Suggestion: Fried or mashed potatoes.

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