Smothered Spicy Three Pepper Pork Chop - Dallas News |

Smothered Spicy Three Pepper Pork Chop

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2 thick cut bone-in pork chops
1/2 sweet onion, julienne cut
1 poblano pepper, julienne cut
1 jalapeno pepper, julienne cut (seeds optional)
1 red bell pepper (julienne cut)
2 cloves fresh garlic
1/4 cup dry white wine
1 dash Worcestershire sauce
2 dashes Crystal Hot Sauce
3 tablespoons crushed tomatoes
1 tablespoon canola oil
8-10 sprigs fresh cilantro
pinch coriander
pinch chili powder
1/2 lime
salt and pepper to taste


Season the pork chops well with salt and pepper on both sides. In a large hot sauté pan, sear the chops until golden brown on both sides in canola oil, then finish cooking in a 350 degree oven if needed to reach an internal temperature of 140 degrees.  Remove the chops from the pan and transfer to a dinner platter.  In the same pan, sauté the onions, peppers and garlic until just softened.  Deglaze the pan with white wine and reduce slightly, then add in all remaining ingredients except the lime and cilantro.  Cook until the sauce begins to thicken slightly, then add in freshly torn cilantro leaves and a squeeze of lime juice just before pouring the entire contents over the pork chops.

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