Serves: 4
Total Calories: 64

2 tablespoons olive oil
4 center-cut pork loin chops, each about 1 inch thick
salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 1/2 cups sliced pickled sweet peppers
1/4 cup sliced pickled hot peppers, such as peperoncini or jalapeno chiles, or more of the sweet peppers
2 tablespoons pickling juice or white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley

1 In a large heavy skillet, heat the oil over medium-high heat. Pat the chops dry with paper towels then sprinkle them with salt and pepper. Cook the chops until browned, about 2 minutes, then turn them over with tongs and brown on the other side, about 2 minutes more.

2 Reduce the heat to medium. Scatter the garlic slices around the chops. Cover the pan and cook 5 to 8 minutes or until the chops are tender and just slightly pink when cut near the bone. Regulate the heat so that the garlic does not become dark brown. Transfer the chops to a serving platter and cover to keep warm.

3 Add the sweet and hot peppers and pickling juice or vinegar to the skillet. Cook, stirring, for 2 minutes or until the peppers are heated through and the juices are syrupy.

4 Stir in the parsley. Spoon the contents of the pan over the chops and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 64
Calories from Fat: 60

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