For this picante recipe I recommend rib chops, although loin chops can also be very good. Have your butcher cut the chops for you, if possible. If not, look for chops of equal thickness and size, so the cooking time is the same for all.
- Six 3/4 inch-thick lean rib or loin pork chops (about 3 pounds)
- all purpose flour
- 5 tablespoons extra virgin olive oil
- 12 garlic cloves, peeled and crushed
- 3 bottled cherry peppers in vinegar, halved, stems and seeds removed
- 2 sprigs fresh marjoram or rosemary
- 3 tablespoons red wine vinegar
- 3/4 cup dry white wine
- 1 cup Chicken Stock or canned low-sodium chicken broth
Pat the pork chops dry with paper towels and sprinkles both sides of each lightly with salt. Coat the chops with flour and shake off any excess flour. Divide the oil between two heavy, large skillets–cast-iron is ideal– and place the skillets over medium heat. Add the chops and cook, turning once, until golden brown on both sides, about 10 minutes.
Tuck the garlic in around the chops and cook until golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and rosemary between the skillets. Add half of the vinegar to each skillet and cook, shaking the skillets occasionally, until almost evaporated, about 3 minutes. Pour half of the wine into each skillet and cook until reduced by half, about 5 minutes.
Add 1/2 cup of the chicken stock to each skillet, cover them and simmer for 15 minutes, turning occasionally. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil one to two minutes. Spoon the sauce over the chops. If you like, you may strain the sauce first, but it is more interesting with the pieces of pepper and garlic still in it.