Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, January 2, 2020

Pickled Pepper Sauce

This is my kind of sauce, easy, tasty, and adaptable…I didn’t change a thing from a Sam Sifton recipe I found in NYT Cooking. I served it on pork chops, but could have also been chicken or beef.

In a small sauce pot, sauté a few sliced garlic cloves in a splash of olive oil. Once translucent, add the brine from a jar of hot pickled red peppers, the halved and seeded peppers, and a cup of white wine. For even more heat, add a pinch or two of chili flakes. Cook on medium heat until the liquid is reduced by half then set aside.

Salt the pork chops and cook over medium-high heat in a large frying pan. Once the meat is browned on both sides and cooked to your desired doneness, remove from the pan.

Turn down the heat to medium-low then pour the reduced sauce into the pan along with a couple tablespoons of butter. Stir until the butter melts and forms a velvety consistency. Salt and pepper to taste, then serve over the chops.

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