Pork Loin Chops with Sweet and Hot Peppers

1. 1

   Heat a large skillet over medium-high heat.

2. 2

   Season the chops with salt and pepper.

3. 3

   Add 1 tablespoon of the EVOO to the pan (once around the pan).

4. 4

   Add the chops and cook for 5 minutes on each side.

5. 5

   After the chops have cooked through, transfer to a platter and cover with foil.

6. 6

   Return the pan to heat and add the remaining tablespoon of EVOO and the bell peppers.

7. 7

   Saute the peppers, stirring frequently, for 5 minutes.

8. 8

   Add the hot cherry peppers and a splash of their brine to the pan, and cook for 1 minute.

9. 9

   Add the wine or stock and scrape up the pan drippings.

10. 10

    Arrange the peppers over the chops and sprinkle with parsley.

11. 11

    Serve with the spinach and the cacio e pepe spaghetti squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.