Ingredients
Scale
5–6 thin pork chops
2–3 medium sized potatoes cut into 1 inch cubes
2 yellow, orange or red bell pepper cut into 1 inch strips
½ cup of hot sliced cherry peppers in vinegar
1–2 medium onions cut into 1/2 inch slices
2–3 minced garlic cloves
2 cups all purpose flour
2 cups of olive oil
1 cup white wine
salt and pepper
Instructions
- Microwave the potato cubes for 3 minutes with a wet paper towel over them. It will cook them all the way through.
- Get a large frying pan and coat the bottom with olive oil. Heat oil on medium-high heat. When the oil is hot, add potatoes to the pan in a single layer. Let the potatoes cook for about 10 minutes. Flip them a few times during the 10 minutes so they get golden brown on all sides.
- While the potatoes are cooking, dredge the pork chops on both sides in flour seasoned with salt and pepper.
- Get another large oven safe frying pan and coat the bottom with olive oil. Plan pan over medium-high heat. When the oil is hot sear the pork chops. It will be about 2-3 minutes per side to get a good crust on the outside. Transfer the seared pork chops to a plate.
- In the same pan you seared the pork chops in, add a little more olive oil if necessary. Put in the sliced peppers and season them with salt and pepper. Add the cherry pepper rings. Let the peppers cook for 4-5 minutes.
- Add the sliced onions and garlic to the pan. Season them with salt and pepper. Let them cook for 6-7 minutes.
- Put the pork chops and potatoes in the pan.
- Add the wine to the pan and crank the heat up to high. Use a wooden spoon and scrape up the brown bits on the bottom of the pan. Bring to a boil and reduce the heat to medium-low. Let everything simmer for about 5 minutes until the liquid reduces by half.
- Place the frying pan in a 350 degree preheated oven for 10-15 minutes.
- Remove from the oven and serve.
- Enjoy!