Yield
Makes 4 servings

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

How to Make It

Step 1

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

Step 2

Rinse pork and pat dry.

Step 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.

Step 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.

Step 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.

Step 6

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

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