Sweet & Spicy Pepper Pork Chops

Peppadew peppers add interest and excitement to simply prepared pork chops.

Perfect Punch

Quickly searing then baking in-bone pork chops in high heat locks in moisture and flavor, while a simple pan sauce highlights the sweet, spicy and tangy flavor of Peppadew peppers. Pair with creamy mashed potatoes for a winning combination.

Recipe

Sweet & Spicy Pepper Pork Chops

Yields 1 - 2 Serving

Ingredients

• 1 - 2 bone-in 1” thick pork chops

• 1 cup Peppadew peppers, roughly chopped, plus 2 tablespoons of juice from peppers

• 2 medium garlic gloves, thinly sliced

• 1/4 cup maple syrup + 1/4 cup hot water, stirred until well incorporated

• 2 tablespoons aged sherry vinegar

• 1 teaspoon smoked paprika 

• 1/4 teaspoon cayenne pepper

• Canola or avocado oil

• 1 tablespoon unsalted butter

• Salt and freshly ground black pepper

Method

Preheat oven to 400 degrees F.

In a small mixing bowl, whisk together maple syrup and water. Add peppers and juices, sherry vinegar, paprika and cayene pepper. Stir until combined. Set aside.

Heat olive oil over medium heat in a sauté pan. Sauté garlic until fragrant. Add add peppers, maple syrup, vinegar, paprika and cayenne pepper. Bring sauce to simmer, stirring occasionally until liquid is reduced and sauce thickens. Add a tab of butter to the sauce and swirl in the pan to melt.

While preparing the sauce, heat a cast iron skillet over high heat.

Coat chops with high-heat oil. Season with salt and pepper. Sear in cast iron skillet for 3 minutes.

Turnover and transfer to the oven. Bake uncovered for 6 minutes. Transfer to a plate and tent with foil to rest.

Spoon sauce over chops and serve immediately.