Pepper Topped Pork Chops Recipe

Name: Pepper Topped Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Kosher Salt; 1/2 cups Sugar; 8 cups Water; 6 whole Pork Chops With The Rib Bone Attached; 2 pounds Cipolline Or Pearl Onions; 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Extra Virgin Olive Oil; 1 whole Small Red Onion, Finely Chopped; 4 whole Bell Peppers (2 Red And 2 Yellow Or Orange), Cored, Seeded, And Chunked; 1 teaspoon Crushed Red Pepper; 2 Tablespoons Sugar; 12 whole Pickled Cherry Tomatoes From Jar, Seeded And Sliced Thin; 1 teaspoon Drizzle Of Balsamic Vinegar Per Pork Chop

Servings: persons

1/2 cups Kosher Salt
1/2 cups Sugar
8 cups Water
6 whole Pork Chops With The Rib Bone Attached
2 pounds Cipolline Or Pearl Onions
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Extra Virgin Olive Oil
1 whole Small Red Onion, Finely Chopped
4 whole Bell Peppers (2 Red And 2 Yellow Or Orange), Cored, Seeded, And Chunked
1 teaspoon Crushed Red Pepper
2 Tablespoons Sugar
12 whole Pickled Cherry Tomatoes From Jar, Seeded And Sliced Thin
1 teaspoon Drizzle Of Balsamic Vinegar Per Pork Chop

1
Whisk 1/2 cup kosher salt and 1/2 cup sugar into 8 cups of water (may need to be divided into two bowls) until salt and sugar dissolve.
2
Add pork chops and refrigerate for at least 8 hours, could be as long as overnight.
3
Blanch pearl onions in large saucepan of boiling water for 1 minute.
4
After one minute, remove the onions from the water and drain.
5
Allow to cool slightly and peel them.
6
Heat 1/4 cup of oil in a large skillet over medium high heat.
7
Add onions and cook them until tender and browned in spots, turning occasionally (8-10 minutes).
8
Move onions and oil to a medium-sized bowl.
9
Increase heat in the skillet to high and heat 1 tablespoon of oil and add 1/2 of the red onion and 1/2 of the peppers and saute until softened, about 5 minutes.
10
Add crushed red pepper and 1 1/2 teaspoons sugar.
11
Season to taste with salt and pepper and turn heat to low and simmer for 10 minutes.
12
Stir in 1/2 of the reserved pearl onions and 1/2 of the pickled cherry peppers.
13
Stir to combine then remove the mixture from the pan.
14
Place it in a tupperware container if you plan on serving it later.
15
Or keep it warm until your chops are ready.
16
Repeat this process with the second half of peppers, red onions, pearl onions and cherry tomatoes.
17
Add to tupperware with the first half and refrigerate it if you are making this in advance.
18
Or keep it warm until your chops are ready.
19
When ready to serve, prepare your grill to high heat.
20
Remove pork chops from brine and pat dry.
21
Brush chops with oil and season with pepper.
22
Grill about 5 minutes per side.
23
Place one pork chop on a plate and spoon bell pepper mixture over.
24
Drizzle with balsamic vinegar and serve!

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Kosher Salt, 1/2 cups Sugar, 8 cups Water, 6 whole Pork Chops With The Rib Bone Attached, and more.

Yes, Pepper Topped Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Topped Pork Chops

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