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Pork Chops Scarpariello Recipe

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This recipe for Pork Chops Scarpariello is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 garlic cloves, minced
1 tsp finely chopped rosemary
3 Tbsp olive oil
4 (1-inch-thick) bone-in pork chops
1 medium onion, chopped
2 fresh red jalapeños, finely chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 Tbsp butter
1 tsp fresh lemon juice
1/4 cup chopped parsley
Directions:
Directions:
Mix half of the garlic with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.

Heat 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.

Add onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt to the skillet. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
40 Minutes

 

 

 

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