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Meats | |
| 2 (1"-thick) bone-in pork chops Kosher salt and freshly ground black pepper, to taste 3 tbsp. olive oil 5 cloves garlic, thinly sliced 12 pickled cherry peppers, halved � cup dry white wine � cup chicken stock | |
| Heat oven to 425�. Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18�20 minutes. Transfer chops to a plate. Return pan to medium heat, add remaining oil, garlic, and peppers; cook until garlic is golden, 3�4 minutes. Raise heat to high, add wine and stock; cook until reduced by half, 3 to 4 minutes. Spoon sauce over chops. | |
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