- 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
- Fresh-ground pepper
- 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
In a blender or food processor, smoothly purée jalapeños and red peppers.
Rinse pork and pat dry.
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.
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.
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.
Transfer chops to a platter and pour sauce over them. Sprinkle with parsley; add salt and pepper to taste.