|4||bone-in pork chops, patted dry|
|1||32 oz jar Pastene Sweet Vinegar Peppers, chopped and reserve juice|
|1 cup||chicken broth|
|1 cup||dry white wine|
|2 Tbsp||Pastene Minced Garlic|
|1 Tbsp||Pastene Extra Virgin Olive Oil|
- First smash the garlic and de-seed and slice the peppers. 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 the 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. 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.