Costata Di Suino Ai Peperoni Piccanti Recipe

Time30m

Serves2

Pan roasted Hatfield Farms pork chop with rosemary, garlic and hot cherry peppers

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Ingredients

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1
Season the Pork Chops
Pat the Hatfield Farms pork chops dry with paper towels. Season both sides generously with salt and black pepper.
2
Prepare the Ingredients
Mince the garlic cloves and chop the fresh rosemary. Slice the hot cherry peppers, keeping the seeds if you want additional heat.

3
Pan Sear the Pork Chops
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the chops from the skillet and let them rest on a plate.
4
Make the Sauce
In the same skillet, lower the heat to medium and add the minced garlic and chopped rosemary. Sauté for about 1 minute until fragrant. Add the hot cherry peppers and cook for an additional 2 minutes, stirring occasionally.
5
Finish the Sauce
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze. Let the sauce simmer for about 5 minutes until slightly reduced.

6
Plate the Dish
Return the pork chops to the skillet to warm them in the sauce for a minute. Serve the pork chops on plates, drizzled with the hot cherry pepper sauce. Enjoy!