Pork Chops with Balsamic Vinegar and Sweet Peppers

Name: Pork Chops with Balsamic Vinegar and Sweet Peppers
Total time: 90 min
Ingredients: 1 cup sugar; Table salt; 4 bone-in rib loin pork chops, each 3/4 to 1 inch thick and 7 to 9 ounces; Ground black pepper; 2 tablespoons olive oil; 1 large onion, chopped fine (about 1 1/4 cups); 1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips (about 1 1/2 cups); 1 large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips (about 1 1/2 cups); 2 anchovy fillets, minced (about 2 teaspoons); 1 sprig fresh rosemary, about 5 inches long; 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons); 3/4 cup water; 1/2 cup balsamic vinegar, plus optional 2 tablespoons to finish sauce; 2 tablespoons unsalted butter, cold; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon chopped fresh thyme leaves

www.americastestkitchen.com

This Italian dish of juicy pork chops cooked with sweet peppers and vinegar can lose a lot in translation. Could we interpret this classic for modern American cooks?

Keywords

Main Courses
Pork
Vegetables

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Ingredients

1 cup sugar
Table salt
4 bone-in rib loin pork chops, each 3/4 to 1 inch thick and 7 to 9 ounces
Ground black pepper
2 tablespoons olive oil
1 large onion, chopped fine (about 1 1/4 cups)
1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips (about 1 1/2 cups)
1 large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips (about 1 1/2 cups)
2 anchovy fillets, minced (about 2 teaspoons)
1 sprig fresh rosemary, about 5 inches long
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
3/4 cup water
1/2 cup balsamic vinegar, plus optional 2 tablespoons to finish sauce
2 tablespoons unsalted butter, cold
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves