I made Monique’s cherry pepper pork chops last night.
The 1 and a half guys I live with were raving about it as they were eating it.
It’s very straight forward, yet impressive. The beauty of it is you can make the sauce hours ahead of time. I served it on top of buttered spaghetti w/black pepper and Parmesan to taste.
My tweaks: No oven, my chops were perfect with just browning. it depends the size. After browning the chops remove them from the pan. Put the cherry pepper sauce the same skillet and reduce. Finish with a pat of butter until reduced again and glossy. Depending on your taste you can use half sweet pickled cherry peppers. It’s kind of like wasabi some people love that heat. I prefer the subtlety of heat.
Its simple with little prep.
I don’t eat meat but I will cook it for my guys 3 times a week. The other 4 are vegetarian or they’re on their own. I didn’t take a pic but hold on.
Thanks.
The 1 and a half guys I live with were raving about it as they were eating it.
It’s very straight forward, yet impressive. The beauty of it is you can make the sauce hours ahead of time. I served it on top of buttered spaghetti w/black pepper and Parmesan to taste.
My tweaks: No oven, my chops were perfect with just browning. it depends the size. After browning the chops remove them from the pan. Put the cherry pepper sauce the same skillet and reduce. Finish with a pat of butter until reduced again and glossy. Depending on your taste you can use half sweet pickled cherry peppers. It’s kind of like wasabi some people love that heat. I prefer the subtlety of heat.
Its simple with little prep.
I don’t eat meat but I will cook it for my guys 3 times a week. The other 4 are vegetarian or they’re on their own. I didn’t take a pic but hold on.
Thanks.
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