Pork Chops With Potatoes and Vinegar Peppers
Recipe GLPR9ac856db643087
Thick-cut pork chops seared until golden and finished in the oven, served alongside crispy herb-roasted potato wedges and a bright medley of colorful bell peppers tossed with white wine vinegar, garlic, and warm spices.
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Ingredients
4 bone-in, double-cut pork chops, 1 1/4 inches thick (12 to 16 ounces each)
to taste Kosher salt
to taste Freshly ground black pepper
8 tablespoons olive oil, divided
4 medium russet potatoes, peeled and cut lengthwise into long wedges
1 teaspoon minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried sage
6 cloves garlic, thinly sliced, divided
1/4 cup fresh lemon juice (from about 2 lemons), divided
1 red bell pepper, seeded and cut into large chunks
1 yellow bell pepper, seeded and cut into large chunks
1 orange bell pepper, seeded and cut into large chunks
1 green bell pepper, seeded and cut into large chunks
1 1/2 tablespoons white wine vinegar
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
Directions
Preheat your oven to 400°F. Pat the pork chops dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
In a large oven-safe skillet, heat 4 tablespoons of olive oil over medium-high heat until shimmering. Carefully place the pork chops in the pan and sear for 4 to 5 minutes on each side until golden brown. Transfer the chops to a plate and set aside.
In the same skillet, add the potato wedges along with 2 tablespoons of olive oil, 3 cloves of thinly sliced garlic, 2 tablespoons of lemon juice, and the minced rosemary, dried oregano, dried thyme, dried basil, and dried sage. Toss to coat the potatoes evenly. Spread them in a single layer around the pan.
Return the seared pork chops to the skillet, nestling them among the potatoes. Transfer the entire skillet to the preheated 400°F oven and bake for 20 to 25 minutes, until the pork reaches an internal temperature of 145°F at the thickest part.
While the pork and potatoes cook, prepare the vinegar peppers. In a separate large bowl, toss the red, yellow, orange, and green bell pepper chunks with the remaining 2 tablespoons of olive oil, the remaining 3 cloves of thinly sliced garlic, the white wine vinegar, sugar, and crushed red pepper flakes. Season with salt and pepper to taste.
When the pork chops are done cooking, carefully remove the skillet from the oven. Drizzle the remaining 2 tablespoons of lemon juice over the pork and potatoes.
Divide the pork chops and roasted potato wedges among four serving plates. Top each portion with a generous helping of the vinegar pepper mixture and serve immediately.
