This is a great dish, especially for this time of the year. Doesn’t everyone try to coordinate the colours of their food to the changing leaves?
Or maybe that’s just me.
Here’s how this recipe comes together.
A recipe called Braised Pork Chops with Sweet Peppers will have pork chops.
It also has onions.
Start with the onions: brown them in a frypan.
While the onions are browning, season the pork chops. When the onions are browned, remove them and brown the pork chops.
While the chops are browning, prepare the peppers.
Be sure that the other ingredients are ready.
Pork chops are brown enough. Remove them and get the peppers and the garlic into the pan.
Peppers are browned, so de-glazing can begin.
Add the ketchup to the pan.
Get all the prepared ingredients into a baking dish. Pork chops, then onions…
followed by the peppers.
Pour the ketchup/white wine mixture over top.
Bake for an hour.
Braised Pork Chops with Sweet Peppers, served with rice and sugar snap peas.
From The Joanne Kates Cookbook. I have never been disappointed with anything I’ve made from this book!
Braised Pork Chops with Sweet Peppers
Preheat oven to 325°F.
1/4 cup olive oil
6 pork chops
10 cloves garlic
1 sweet red pepper
1 green pepper
1 cup dry white wine or vermouth
1/4 cup ketchup (I know it’s gross but it works)
Peel and dice the onions and fry them in oil on high heat till brown. Set aside, but leave the oil in the pan.
Brown the pork chops sell on both sides. Set aside, but leave the oil in the pan.
While the pork chops are browning, peel and dice the garlic and cut the peppers into large cubes.
Fry the garlic and peppers on high heat for 2 minutes. Set aside.
De-glaze the frying pan: pour the wine into the pan and cook 3 minutes on high heat, scraping up the brown bits with a wooden spoon. Remove from the heat.
Pour in the ketchup and mix. Set aside.
Put the pork chops in an ovenproof dish. Spread the onions, peppers and garlic on top of them. Pour on the wine and ketchup mixture.
Cover and bake 1 to 1-1/4 hours.