Corto's Chef-Developed Recipe Series
Ingredients
Serves 2
Seared Thick-Cut Bone-In Pork Chop
- 2 - 1-inch thick-cut, bone-in pork chops (about 1 1/4 lb)
- salt and pepper
- 2 Tbsp La Padella® Sauté Oil
Crispy Sage
- 1/4 cup TRULY® Extra Virgin Olive Oil
- 10 large sage leaves
Peperonata Sauce
- 4 small, red bell peppers, stemmed, seeded, thinly sliced (about 1 lb)
- 1/2 large red onion, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 3 Tbsp brined capers
- 2 Tbsp Stanislaus® Il Mulino Divino® Passata di Pomodoro
- 1/2 tsp red pepper flakes
- 1 Tbsp red wine vinegar
- 2 large sage leaves, finely chopped
- 2 Tbsp TRULY® Extra Virgin Olive Oil
- salt and pepper
To Assemble and Serve
- flaky salt
- black pepper, freshly-ground
Directions
To begin, season the pork chops all over with salt and pepper. Lay them on a small sheet pan or plate and refrigerate, uncovered, for at least 4 hours and up to 2 days. This will brine the pork and help to create a crispier surface when you sear.
Take the pork chops out of the fridge 30 minutes before you want to cook them. Meanwhile, prepare the Peperonata Sauce and Crispy Sage.
For the Crispy Sage
Heat TRULY® Extra Virgin Olive Oil in a large (12-inch) stainless steel skillet over medium-low. Once the oil is hot, place 10 whole sage leaves in the oil. Cook, turning once, until the bubbling starts to slow down and the leaves become dark forest green and crisp, about 1 minute. Transfer to a towel-lined plate to soak up extra oil. Reserve the extra oil in the skillet.
For the Peperonata Sauce
Add the peppers and onions and season with salt and pepper. Cook, tossing often, until the peppers have softened and have become a little slack in the heat, about 7 to 9 minutes.
Add the garlic, capers, Il Mulino Divino®, and pepper flakes. Toss very well and continue cooking until the garlic has softened, about 3 minutes.
Turn the heat down to low. Add the vinegar, chopped sage leaves, and 2 Tbsp TRULY® Extra Virgin Olive Oil. Cook, tossing a few times. Season with salt and pepper to taste and turn off the heat.
For the Seared Thick-Cut Bone-In Pork Chop
In another large skillet, heat 2 Tbsp La Padella® Sauté Oil over medium-high heat. Add the pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip the chops and cook until well browned on the other side, another 3 to 5 minutes. If there are any fat caps you'd like to brown, use long tongs to hold/posi-tion them in place and sear those until golden. Turn off heat and transfer the pork chops on top of the Peperonata Sauce to rest for 10 minutes.
Add 1/4 cup water (or wine or stock, if you have on hand) to the empty skillet. Bring to medium heat and scrape up the brown bits on the bottom. Pour this juice over the Peperonata Sauce and the pork chops.
To Assemble and Serve
Arrange the Peperonata Sauce on plates with the Seared Thick-Cut Bone-In Pork Chop. Top with Crispy Sage and finish with flaky salt. Add more black pepper, if desired.