John and I love Circle B Ranch Pork Chops. After you have tasted a pasture raised Berkshire Pork Chop you will never be satisfied with one from a Supermarket.
- 2 Circle B Ranch Center cut pork chops
- 2 small Yukon Gold potatoes, parboiled and cut into 1-inch slices
- 1 small red bell pepper, seeded and cut into large dice
- ½ onion, thickly sliced
- 1 clove garlic, chopped
- 4 small sweet vinegar cherry peppers (or any other pepper packaged in vinegar), seeded and cut into small dice
- 1 or 2 Tbsp. red wine vinegar, depending on your taste
- 1 cup dry white wine
- 2 Tbsp. extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- Slit the fat on the edge of the chop in several places (this will keep the chop from curling while cooking).
- Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper.
- Put a large cast iron or sauté pan over medium-high heat and add the olive oil.
- When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste.
- Brown the potatoes on both sides. Set them aside on a large plate or platter.
- Add the pork chops to the pan (be careful not to crowd the pork chops or they will steam rather than brown).
- Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes (do not brown to a crust to avoid overcooking the chop; the chops should be barely pink inside).
- Sear the fat on the side of the chop if you want to cook some fat off and get some color on the side.
- Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.
- If the pan has too much fat, pour some out; if it is too dry, add more oil.
- Add the onions and red bell pepper and sprinkle with salt.
- Sauté until the onions take on some color and the bell pepper is soft.
- Add the cherry peppers and garlic; mix everything together and cook for a minute or two more.
- Add the vinegar and mix well.
- Take everything out of the pan, raise the heat to high and add the white wine.
- Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by half.
- Put the chops, vegetables and any juices back in the pan to reheat briefly.
- Place the chops on a serving platter either covered by or surrounded by the potatoes, onions and cherry peppers.
- If there is any sauce left in the pan pour it evenly over the chops and vegetables.
- Serve immediately.
- Serving Size: 2