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Pork Chops with Garlicy Pickled Peppers & Potatoes

February 16, 2012

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When I was a kid, pork was still pork. Fatty and flavorful and sinful. Sadly, it’s since been bred as “the other white meat” and lost many of the qualities that once made it so decadently delicious.

Without question, my mother made the best pork dish I’ve ever tasted. She’d start with a cut that was literally encircled in fat. She’d roll it in a generous amount of salt mixed with an equally generous amount of garlic powder, then roast it with cubed potatoes and my Uncle Joe’s fabulous homemade pickled peppers until everything was browned & crispy. It was heaven.

Today, my mother and uncle are long passed. Pork is a whole other product. And no one in the family has the recipe for those fantastic pickled peppers.

(But I did find a pretty good pickled pepper recipe here — the second one on the page — and this batch, which I made last summer, is featured in the dish as pictured).

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Is this approximation of my mother’s pork dish AS awesome as what she made for us? Impossible, so definitely not.

But it’s still really really great. And it takes all of 5 minutes to pull together and just 45 minutes to cook. Making it, all in all, pretty close to perfect.

You’ll Need:

6 bone in pork chops

3 large yukon gold potatoes, washed but not peeled, & cut into bite sized chunks

A glug of EVOO

Salt

2 jars commercially pickled banana peppers (I use 1 jar hot and 1 jar sweet) OR 2 pint jars of homemade pickled peppers (I used all bell peppers when I made mine)

A roasting pan large enough to accommodate all ingredients in a single layer

Steps:

1. Place the chops in the roasting pan.

2. Pour the contents of both jars of peppers over the pork, brine included.

3. Move the peppers so they are between the chops.

4. In a separate bowl, pour the EVOO over the chunked Yukon golds, then sprinkle with salt, and toss with your hands until everything is well coated.

5. Put the potatoes in the pan, around the chops. Discard any EVOO that remains in the bowl.

6. Bake at 400 for 45 minutes.

7. Then broil briefly, turning midway through, until everything is well browned.

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From → Food & Cooking, Pork

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