Equipment
Ingredients
Sauce Base
- 213 g pickled hot cherry peppers, halved and seeded
- 240 ml pickled cherry pepper brine
- 45 ml olive oil
- 3 garlic, peeled and thinly sliced
- 240 ml white wine
Pork and Finishing
- 4 pork chops, 1-inch thick
- 15 ml vegetable oil
- 27 g cold salted butter, cubed and chilled
- 6 g parsley, chopped
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Drain the cherry peppers, reserving 240 ml (1 cup) of the brine. Remove stems, halve the peppers, and clear out the seeds.
Heat 45 ml olive oil in a large skillet over medium-high heat until it shimmers. Add sliced garlic and sauté for 1 to 2 minutes until it turns light golden.
Add the prepared peppers, 240 ml reserved brine, and 240 ml white wine to the skillet. Bring to a boil over high heat.
Reduce the liquid by more than half, which should take approximately 10 to 15 minutes. Season with salt and pepper to taste, then remove from heat.
Season both sides of the pork chops generously with salt and black pepper.
Heat 15 ml vegetable oil in a heavy-bottomed skillet over medium-high heat. Sear the pork chops for 5 to 6 minutes per side.
Transfer the pork chops to a warm plate and let them rest.
Pour the reduced cherry pepper sauce into the skillet used for the pork. Heat over medium-low to incorporate the pan drippings.
Whisk in 27 g of cold butter until the sauce is emulsified, smooth, and glossy.
Pour the sauce over the rested pork chops and garnish with 6 g of chopped parsley.
Chef's Notes
- Ensure the butter is very cold when whisking it into the sauce to create a stable emulsion.
- If using thinner chops, reduce searing time to 3-4 minutes per side to avoid overcooking.
Storage
Refrigerator: 72 hours — Store sauce and pork together to keep meat moist.
Freezer: 1 month — Sauce texture may change slightly upon thawing.
Reheating: Warm gently in a covered skillet over medium-low heat with a splash of water.
