I have been loving these center cut boneless pork loin chops we found at Costco. We buy a big pack of them (I think there is 8 in the pack) and just freeze two together. With normal pork chops I would have to freeze at least 3 so Kevin could get enough to eat. But with these babies? Trust me there is plenty of meat there for even the biggest carnivore. Plus I never finish mine anyway so he gets my leftovers. It is a perk of being with someone with a small stomach.
However, now that we are eating pork chops more often, I need to come up with inventive ways to make them. Just grilled, baked, or fried, gets pretty boring pretty fast. Kevin has never been a big "sauce guy" but I think I am slowly converting him. He will still question me about what I am putting together, but always ends up liking it.
For this sauce I wanted to make it a bit spicy, without it being hot. We could eat spicy 7 days a week, but I know not everyone enjoys the heat so I decided to dial this one down. Plus I have been on a roasted red pepper kick. I will admit though, I have been buying them in the jar and not roasting my own *hanging my head in shame* I know bad food blogger right? It is so simple to roast your own. The next time they go on sale I will buy a big bunch and roast them up so I have them ready to go.
Now if you want the sauce spicier, feel free to add some crushed pepper flakes.
This meal also gave me the opportunity to use my brand new T-fal stainless steel and non-stick cookware I received thanks to CookingPlanit. I mentioned a while back that CookingPlanit and T-fal were teaming up with 50 bloggers to give away 50 sets of this fabulous cookware. So make sure to check out the dates and blogs here, and take advantage of this wonderful opportunity!
One of the things I really loved about these pans is that they can go from stove top to oven and withstand heat up to 450 degrees. It was perfect for this dish because you need to get a good sear on your pork chops.
and once you have that you tuck them into a 350 degree oven for 8 to 10 minutes.
Whip up your sauce
and some green beans and......WALA!!
Pork Chops with Roasted Red Pepper Sauce
4-1 1/2" thick boneless center cut pork chops
1/2 teaspoon paprika (half a palmful)
Cracked black pepper
2 garlic cloves, chopped
1 small yellow onion, chopped
1 tablespoon fresh thyme leaves, chopped (from about 4 good sized sprigs)
1 16 ounce jar of roasted red peppers, drained
1/2 cup flay leaf parsley leaves (a couple of generous handfuls)
1/4 cup dry white wine
Preheat oven to 350
Heat a large skillet over meduim-high to high heat. Add the 2 tablespoons olive oil. Season the chops with the paprika, salt, and pepper. Place the chops in an oven proof skillet and sear the meat to caramelize, about 2 minutes each side. Transfer the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and place on a plate covered with a piece of aluminum foil to let the chops rest.
Return the skillet to medium heat. Add the garlic, onions, thyme, salt and pepper. Cook for about 3 minutes.
Process the roasted peppers and the parsley in a food processor until smooth. Add the white wine to onions and stir, then pour in the roasted red pepper puree. Cook for another minute or 2, until the puree is heated through.
Place a chop on each dinner plate, top with roasted red pepper sauce.