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

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Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

496 calories; calories from fat 44%; protein 57g; fat 24g; saturated fat 8.1g; carbohydrates 9.7g; fiber 1.3g; sodium 299mg; cholesterol 195mg.