• 1 cup sugar - brine (optional to aid browning)
• 6 oz. wght salt - 8 cups brine (approx. 1/2 cup table salt)
• 4 bone-in rib loin pork chops - 3/4“-1” thick (no need with “enhanced” pork)
• 2 Tbsp olive oil
• 1 large onion - chopped fine
• 1 large red bell pepper - stemmed and cut into 1/4“ strips
• 1 large yellow bell pepper - stemmed and cut into 1/4” strips
• 2 anchovy fillets - minced
• 1 sprig rosemary about 5“ long
• 2 med garlic cloves minced (about 2 tsp)
• 3/4 cup water
• 1/2 cup balsamic vinegar (optional additional 2 Tbsp to finish sauce at end)
• 2 Tbsp unsalted butter
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh thyme

1. Dissolve salt and sugar if using in hot water in large container. Add additional cold water and chops, refrigerate for 30 min.
2. Remove chops from brine, pat dry, season with 3/4 tsp pepper, set aside.
3. Heat oven to 400 deg with rack in middle.
4. Heat oil in 12” oven safe skillet until oil starts to smoke, swirl to cover bottom. Place chops in skillet; cook until well browned 3-4 min. Press down in center to aid browning. Flip chops and brown other side for 1 min. Transfer to plate and set aside
5. Add onion and cook until just beginning to soften, about 2 min.
6. Add peppers, anchovies, and rosemary; cook until peppers just soften, about 4 min.
7. Add garlic, stirring constantly, until fragrant 30 sec.
8. Add water and vinegar and bring to boil, scraping up browned bits. Simmer until liquid is reduced to about 1/3 cup, 6-8 min. Discard rosemary
9. Return chops to skillet with browned side up. Nestle in peppers, but do not cover. Add any accumulated juices to skillet. Set skillet in oven and cook until center of chops registers 135-140 deg on instant read thermometer, 8-12 min. Begin checking temperature after 6 min. When temperature is reached carefully remove from oven with pot holders.
10. Cover skillet with lid and let stand until center of chops registers 145-150 deg., 5-7 min.
11. Transfer chops to platter or individual plates. Swirl butter into skillet and add parsley and thyme. If desired add optional 2 Tbsp of balsamic vinegar.
12. Spoon sauce and peppers over chops and serve immediately.

Serves: 4-6      Total cook time: 65 min.- 30min brine+18min skillet+10min oven+7min rest
Source: Cook's Illustrated Jan. 2005.