|4||bone-in pork chops|
|4 tbsp||Pastene Minced Garlic|
|1 tbsp||Pastene Extra Virgin Olive Oil|
|1 jar||Pastene Sweet Vinegar Peppers|
|1/2 can||Pastene Anchovy Fillets in Olive Oil, finely chopped|
|1/2 cup||dry white wine|
|1/2 cup||chicken broth|
- First smash the garlic and de-seed and slice the peppers, I like to leave them pretty big so I only slice them in half. Pat the pork chops dry and season with salt and pepper. Sauté garlic in olive oil and remove the garlic when it starts singing (set aside).
- By now your oil should be nice and hot so go ahead and brown the chops on both sides (about 3-4 minutes per side). Remove the chops.
- Now throw those peppers in, here is when things start smelling really great. I like to get a nice brown crust on my peppers. Add the chops and garlic back to the pan, add the reserved vinegar, chicken broth and the white wine. Turn heat down to low, cover and let simmer for about 40-45 minutes. You can stop here or remove the lid, crank up the heat and let the sauce reduce to the point that it glazes the chops, this too me makes the most concentrated, yummy flavor.