*Adapted from Sam Sifton via NYT Cooking
4 boneless pork chops, cut about 1 1/2-inches thick (approximately 8 ounces each)
Kosher salt and freshly ground black pepper, to taste
1 tablespoon neutral oil, like canola or grapeseed
1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish
- Season pork chops with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter, tented with foil, reserve the skillet.
- Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Return the skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper and reduce heat to medium-low. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.