Best 2 Peppercorn Pork Chops With Warm Pickled Pepper Relish Recipes
Indulge in a symphony of flavors with our peppercorn pork chops, a culinary masterpiece that marries the savory richness of pork with the piquant kick of peppercorns. Accompanied by a warm pickled pepper relish, this dish tantalizes your taste buds with a delightful balance of sweet, tangy, and spicy notes.
Dive into the recipe section to discover the secrets behind this delectable dish. Learn how to prepare the perfect pork chops, seared to perfection with a golden-brown crust and infused with the bold flavors of peppercorns. The warm pickled pepper relish, a delightful condiment made from a medley of peppers, adds a vibrant dimension to the dish, elevating it from ordinary to extraordinary.
In addition to the main recipe, you'll find variations that cater to diverse preferences. Treat yourself to a creamy peppercorn sauce that envelops the pork chops in a velvety embrace. For a lighter option, try the pan-fried pork chops with a zesty lemon-herb sauce that brightens up the flavors. And if you're craving a taste of the tropics, the Caribbean-style pork chops with a sweet and spicy pineapple salsa will transport you to paradise.
With step-by-step instructions and helpful tips, these recipes are accessible to home cooks of all skill levels. Gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you craving for more.
PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH
If you are a lover of pepper in all its forms, you really must experience this dish. With 4 kinds of peppercorns producing a fairly spicy crust, these tender, moist chops topped with a sweet and sour pickled pepper sauce are perhaps the most flavorful you will ever enjoy in your life. Serve with scalloped potatoes, if desired.
Provided by Chef John
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
- Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
- Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
- Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
- Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
- Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
- Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
- Serve pork chops with plenty of hot pickled pepper relish over top.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 11.4 g, Cholesterol 108.8 mg, Fat 31.3 g, Fiber 1.6 g, Protein 30 g, SaturatedFat 13.2 g, Sodium 2656.8 mg, Sugar 7.6 g
PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH
If you are a lover of pepper in all its forms, you really must experience this dish. With 4 kinds of peppercorns producing a fairly spicy crust, these tender, moist chops topped with a sweet and sour pickled pepper sauce are perhaps the most flavorful you will ever enjoy in your life. Serve with scalloped potatoes, if desired.
Provided by Chef John
Categories Pork Chops
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
- Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
- Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
- Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
- Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
- Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
- Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
- Serve pork chops with plenty of hot pickled pepper relish over top.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 11.4 g, Cholesterol 108.8 mg, Fat 31.3 g, Fiber 1.6 g, Protein 30 g, SaturatedFat 13.2 g, Sodium 2656.8 mg, Sugar 7.6 g
Tips:
- For the best flavor, use high-quality pork chops. Look for chops that are thick and juicy, with a good amount of marbling.
- To make sure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145 degrees Fahrenheit.
- If you don't have a meat thermometer, you can also check to see if the pork chops are done by cutting into them. The chops should be cooked through, but still slightly pink in the center.
- The pickled pepper relish is the perfect complement to the pork chops. It's tangy, sweet, and slightly spicy, and it helps to balance out the richness of the pork.
- To make the pickled pepper relish ahead of time, simply combine the ingredients in a jar and refrigerate for at least 2 hours. The relish will keep for up to 2 weeks in the refrigerator.
Conclusion:
Peppercorn pork chops with warm pickled pepper relish is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The chops are juicy and flavorful, and the relish is the perfect complement. This dish is sure to become a family favorite.
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