nlm@ulysses.UUCP (Nancy Mintz) (01/31/85)
This is the first recipe I've tried from "The Efficient Epicure", by Lisa Yockelson. Judging by this one, I'm going to enjoy the cookbook. Nancy Mintz ...inhp4!ulysses!nlm Pork with Sweet Red Peppers To marinate: 2 tsp lemon juice 2 Tbsp olive oil freshly ground pepper To cook: 3 Tbsp vegetable oil 4 loin pork chops cut 1 inch thick 3 1/2 Tbsp olive oil 1 1/2 Tbsp butter 2 onions, thinly sliced 2 garlic cloves, chopped 2 anchovy fillets, chopped 1 Tbsp finely chopped parsley 1/3 cup dry white wine salt and freshly ground pepper 3 firm sweet red peppers, seeded and cut into strips 1. Preheat the oven to 325 F. 2. Briefly marinate the chops in 2 teaspoons lemon juice, 2 tablespoons olive oil & a turn or two of freshly ground pepper (for ~30 minutes). Pat dry on paper toweling before cooking. 3. Heat the vegetable oil in a skillet over moderately high heat and brown the pork chops on both sides. 4. In a 10-inch casserole, heat 1 1/2 tablespoons olive oil and 1 1/2 tablespoons butter over moderately low heat. Soften the onions in the butter and oil. Stir in the chopped garlic and cook for 2 minutes. Add the chopped anchovy fillets, mashing them in with the back of a spoon until dissolved into the onions and garlic. Stir in the chopped parsley. Pour in the wine, arrange the pork chops in it, and season with salt (remember the anchovies lend their own saltiness) and pepper. Baste the tops of the pork chops with a little of the pan juices. Bring the contents of the casserole to a rapid simmer, cover tightly, and bake in a preheated 325 F oven for 15 minutes. 5. While the chops are cooking, prepare the red pepper strips. Heat the remaining 2 tablespoons olive oil in a skillet and saute the peppers until barely tender. Season lightly with freshly ground pepper. 6. After the pork has cooked for 15 minutes, add the peppers and moisten everything with the pan juices. Cover and continue to cook for another 15 minutes or until the chops are cooked through. Adjust the seasoning and transfer the pork along with the peppers (and all the pan juices) to a warm serving platter, spooning the peppers and sauce over and around the chops.