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recipe:porkchopswithsweetpeppersandbalsamicvinegar [2015/02/03 18:12]
rob
recipe:porkchopswithsweetpeppersandbalsamicvinegar [2015/02/03 18:14] (current)
rob
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   - Dissolve salt and sugar if using in hot water in large container. Add additional cold water and chops, refrigerate for 30 min.    - Dissolve salt and sugar if using in hot water in large container. Add additional cold water and chops, refrigerate for 30 min. 
-  - Remove chops from brine, pat dry with paper towels, season with 3/4 tsp pepper ​and set aside.+  - Remove chops from brine, pat dry, season with 3/4 tsp pepperset aside.
   - Heat oven to 400 deg with rack in middle.   - Heat oven to 400 deg with rack in middle.
   - 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   - 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
   - Add onion and cook until just beginning to soften, about 2 min.   - Add onion and cook until just beginning to soften, about 2 min.
-  - Add peppers, anchovies, and rosemary; cook until peppers just begin to soften, about 4 min.+  - Add peppers, anchovies, and rosemary; cook until peppers just soften, about 4 min.
   - Add garlic, stirring constantly, until fragrant 30 sec.   - Add garlic, stirring constantly, until fragrant 30 sec.
   - 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   - 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
recipe/porkchopswithsweetpeppersandbalsamicvinegar.txt ยท Last modified: 2015/02/03 18:14 by rob