Oink Oink - Smokin' Pork Chops
Italian American New Yorkers seem to be big fans of pork cooked with hot Italian cherry peppers. Some have complained about not being able to find them at their local Itailian restaurants. Here's a dish that is a slight twist on this newly become classic. It's a very quick and simple recipe.
Smoked Pork Chops in Cherry Pepper/Peppadew Sauce
The chops were picked up at Vincent's Meat Market on Arthur Avenue. I had them cut into thick slices, at least 1 inch thick . The smoked chops are mostly cooked, so preparing a dish with this meat won't take long.
.
Sauce Ingredients
1/2 cup of hot Italian Cherry Peppers, (reds, yellow, orange - no green ones)
1 cup of marinated Peppadews
1/2 cup heavy cream
2 cloves of garlic / cut in halves
EVOO , S/P
Blend the peppers into a puree' using a food processor . Ensure that vinegar is squeezed out of both types of peppers otherwise , the sauce will sting too much. Add some water and EVOO, while processing. Place the puree' into a sauce pan with EVOO. Season, again. Add some water and cook for at least 10 minutes. Then add the cream , simmer for few more minutes over low heat.
Using a different skillet, brown each of the smoked pork chops (cut to one inch thickness). Place into sauce pan with pepper sauce.
Serve with a side of greens or sauteed mushrooms.
Oink , Oink !
p.s. This string of meat based dishes will soon come to an end, as Lent starts and I will be shifting to seafood , pasta and veggies for at least 40 days, and perhaps til' Thanksgiving. Wish me luck !
Smoked Pork Chops in Cherry Pepper/Peppadew Sauce
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| Smoked Pork Chops in Cherry Pepper/Peppadew Sauce |
The chops were picked up at Vincent's Meat Market on Arthur Avenue. I had them cut into thick slices, at least 1 inch thick . The smoked chops are mostly cooked, so preparing a dish with this meat won't take long.
.
Sauce Ingredients
1/2 cup of hot Italian Cherry Peppers, (reds, yellow, orange - no green ones)
1 cup of marinated Peppadews
1/2 cup heavy cream
2 cloves of garlic / cut in halves
EVOO , S/P
Blend the peppers into a puree' using a food processor . Ensure that vinegar is squeezed out of both types of peppers otherwise , the sauce will sting too much. Add some water and EVOO, while processing. Place the puree' into a sauce pan with EVOO. Season, again. Add some water and cook for at least 10 minutes. Then add the cream , simmer for few more minutes over low heat.
Using a different skillet, brown each of the smoked pork chops (cut to one inch thickness). Place into sauce pan with pepper sauce.
Serve with a side of greens or sauteed mushrooms.
Oink , Oink !
p.s. This string of meat based dishes will soon come to an end, as Lent starts and I will be shifting to seafood , pasta and veggies for at least 40 days, and perhaps til' Thanksgiving. Wish me luck !
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