Costolette di Maiale alla Griglia con Peperonata (Grilled Pork Chops with Braised Pepper Contorno)
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Ingredients
- 4 bone-in pork chops
- 2 red peppers, sliced
- 1 yellow pepper
- 1 onion, sliced
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 534 kcal
- Protein
- 40.7 g
- Carbohydrate
- 9.9 g
- of which sugars
- 7.5 g
- Fat
- 36.5 g
- of which saturates
- 10.9 g
- Fibre
- 2.8 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a pan and cook the peppers and onion for 15 minutes, stirring often, until soft and sweet.
- 2
Stir in the red wine vinegar and cook for 1 minute more, then season with black pepper and set aside.
- 3
Rub the pork chops with the remaining olive oil and season well.
- 4
Heat a griddle pan to high and cook the chops for 4-5 minutes each side until charred and cooked through with no pink remaining.
- 5
Rest the chops for 3 minutes, then serve with the peperonata alongside.
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