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Portuguese Red Pork

Yield Makes 4 servings
Notes: Mild red peppers give this dish its color, and fresh jalapeños add a subtle level of heat.


  • 6 fresh jalapeño chilies (4 to 6 oz. total), stemmed, seeded, deveined, and chopped
  • 1 jar (about 8 oz.) peeled red peppers
  • 3 pounds fat-trimmed pork shoulder chops (cut about 1in. thick)
  • 1 teaspoon olive oil
  • 1 onion (about 6 oz.), finely chopped
  • 2 cloves garlic, minced
  • 3/4 cup dry white wine
  • About 1 tablespoon chopped parsley
  • Salt
  • Fresh-ground pepper

Nutrition Information

  • calories 496
  • caloriesfromfat 44 %
  • protein 57 g
  • fat 24 g
  • satfat 8.1 g
  • carbohydrate 9.7 g
  • fiber 1.3 g
  • sodium 299 mg
  • cholesterol 195 mg

How to Make It

  1. In a blender or food processor, smoothly purée jalapeños and red peppers.

  2. Rinse pork and pat dry.

  3. Place an 11- to 12-inch nonstick frying pan with an ovenproof handle over medium-high heat. Add oil, onion, and garlic and stir often until mixture is lightly browned, 8 to 10 minutes. Pour onion mixture from pan.

  4. Add pork chops to pan without crowding and brown evenly, turning once or twice, 3 to 5 minutes per side. Add onion and puréed jalapeño mixtures and wine; stir to blend.

  5. Cover frying pan tightly (with lid or foil). Bake in a 375° oven until meat is very tender when pierced and pulls from bone easily, about 1 1/2 hours. Uncover, stir, and bake until sauce is slightly thicker, about 10 minutes.

  6. Transfer chops to a platter and pour sauce over them. Sprinkle with parsley; add salt and pepper to taste.