Southern inspired dish with a vinager kick
3 cups Water
1/2 cup Kosher salt
1/4 cup Brown sugar
3 Garlic cloves, smashed
2 Rosemary sprigs
4 Bone-in pork rib chops (1 1/4 to 1 1/2)
Freshly ground black pepper
2 tablespoons Olive oil (more as needed)
3 Cloves garlic (sliced)
1 Red bell pepper (sliced)
1 Yellow bell pepper (sliced)
1 Fresno chile (sliced into rings)
1/2 cup Cider vinegar
1 tablespoon Sugar
Freshly ground pepper
2 tablespoons Roughly chopped parsley
Make the brine: Combine the water, salt, sugar, and garlic in a large measuring cup or bowl.
Crush the rosemary sprigs in your hands and add to the bowl. Stir until the salt and sugar have fully dissolved.
Place the pork chops in a zip-close bag or shallow casserole dish. Pour the brine over the chops to cover. Brine for 2 to 6 hours in the refrigerator.
When ready to cook, preheat an oven to 375 F.
Remove the chops from the brine and pat dry very well with paper towels. Heat a large skillet over medium-high heat. Season the chops lightly with salt and a good amount of pepper.
Swirl in the olive oil and brown the pork chops, in batches if necessary, 3 to 4 minutes on each side. Transfer the chops to a baking rack set in a sheet pan (and reserve the skillet).
Finish cooking the chops in the oven until an instant-read thermometer registers 140 F (the pork will continue to cook as it rests), 8 to 12 minutes.
Meanwhile, make the pepper relish: If there is a lot of fat in the skillet from cooking the chops, pour off all but 2 tablespoons. If the pan is dry, add more olive oil.
Add the bell peppers, Fresno chile, and sliced garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and browned about 8 minutes.
Stir in the vinegar and sugar and cook until syrupy. Remove from heat and fold in the parsley. Season with more salt and pepper if needed.
Serve the pork chops with the peppers and a drizzle of olive oil.
Meat and potatoes are the most common meal in the world. Every family gathering has a pork chop dish, and sometimes you can't tell them apart! But how can you jazz yours up? With a pickled pepper relish, brown sugar, rosemary, and Fresno chilis, this spicy dish is perfect for every family occasion and is sure to shine some light on you!
Prep Time: 20 minutes (plus 2 hours brining time)
Cook Time: 20 minutes