3 TBS SUGAR | SALT and PEPPER – to taste |
4 (8 oz) PORK RIB CHOPS – bone-in, 1-inch thick | 1/3 CUP FLOUR 2-3 TBS OLIVE OIL |
1 ONION – halved, thinly sliced | 8 GARLIC CLOVES – peeled, crushed |
2 ANCHOVY FILLETS – rinsed, dried, minced | 2 CUPS GREEN VINEGAR PEPPERS – thinly sliced |
1 SPRIG ROSEMARY 1 TB BUTTER – unsalted | 1 CUP CHICKEN BROTH ½ CUP RED WINE VINEGAR |
Dissolve sugar and 3 tbs salt in 1 ½ quarts of cold water in a large container. Add chops, cover, and refrigerate for at least 30 minutes but no more than 1hour.
In a shallow dish, add flour. Remove cops from brine, pat dry and season with freshly ground back pepper. Working with 1 chop at a time, dredge both sides, well, in flour, lightly shaking off excess. Heat 1 or a little more tablespoons of oil in a large heavy skillet that is at least 12-inches. Heat over medium heat just until the oil gets very hot and then add chops and cook until well browned on one side for 6 or 7 minutes, then turn over and cook on the other side for a minute or two.
Transfer to a plate browned side up.
Reduce pan heat to medium, and add remaining oil, then onion, garlic and anchovies to the empty pan. Cook, stirring often, until the onions are golden brown. Add peppers and rosemary and cook until the peppers begin to caramelize about 5 minutes. Slowly add broth and vinegar and bring to a boil.
Arrange chops, with the browned side up in the skillet along with all the accumulated juices. Reduce heat and simmer, covered, until the chops register 145º – 8-10 minutes.
Transfer chops to a serving platter and tent loosely with foil.
Increase heat to high and boil sauce until it thickens slightly – app. 3-4 minutes. Stir in butter and season with salt, and freshly ground black pepper, to taste. Stir in any accumulated juices from the plate into the sauce. Discard rosemary and spoon sauce over chops.
NOTE: this is a great dish to serve with mashed potatoes or polenta!
BUON MANGIATA!
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