Categories: Pork

Ingredients

• 4 pork chops
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 1/2 cups sliced seeded hot cherry peppers
• 2 garlic cloves, minced
• 1/4 cup liquid from cherry pepper jar
• 1/4 cup water
• 1 sprig fresh rosemary
• Chopped fresh Italian parsley

Directions

1. Pat pork chops dry with paper towels. Season both sides of pork with salt and pepper.

2. Heat oil in large saucepan over medium-high heat. Add pork; cook about 5 minutes per side or until browned. Remove from skillet; keep warm.

3. Add cherry peppers and garlic to skillet; cook and stir 2 minutes over medium heat, scraping up browned bits from bottom of pan. Stir in cherry pepper liquid, water and rosemary.

4. Return pork chops along with any accumulated juices to skillet; cover and cook about 6 minutes or until pork is barely pink in center. Sprinkle with parsley.

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