- 1 cup extra Extra-virgin olive oil
- 1 cup fresh leaves of Oregano
- 1/4 cup fresh leaves of Parsley
- 5 Garlic cloves
- 1 teaspoon grated Lemon zest
- 1 teaspoon freshly squeezed Lemon juice
- 1 teaspoon crushed Red Peppers
- 4 ,16- ounce bone- in thick- cut Pork chops
- 1 medium Red onioncut into quarters with root end left intact
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Orange bell pepper
- 2 teaspoons Salt
- 1/2 teaspoons freshly Ground black pepper
- Fleur de selfor dressing
This recipe is quick and easy to make. These sweet, citrus pork piperade can be served as a side dish for dinner or lunch.
Duroc Pork Chop, Piperade & Sherry Vinegar
by guillaumebienaime @ flickr
In a food processor, combine 3⁄4 cup of olive oil, oregano, parsley, garlic, lemon zest, lemon juice, and crushed red pepper and process for 1 minute or until the mixture comes together to form a loose emulsion.
Place the pork chops in a resealable plastic bag, pour half of the oregano mixture over the chops.
Seal the bag and let the pork chops marinate at least for 2 hours and up to 24 hours in the refrigerator. Note that the longer you marinate the chops, the better the flavor.
Reserve the remaining oregano mixture.
Preheat a grill to medium-high heat and lightly oil the grate.
In a medium mixing bowl, toss the onion quarters and bell peppers with salt, pepper, olive oil, and 1 tablespoon of the remaining oregano mixture.
Transfer the onions and peppers to the grill.
Cook the onions for 1 to 2 minutes on each side and cook the peppers for 3 to 4 minutes on each side or until the skin begins to blister.
Return the peppers and onions to the mixing bowl and cover them with plastic wrap, and allow them to steam for 5 minutes.
Once the onions have cooled slightly, remove the root ends and julienne the quarters.
Remove the skin, stems, and seeds from the peppers, and julienne the peppers.
In a medium bowl, combine the julienned peppers, julienned onions, salt, pepper, and the remaining oregano mixture. Mix well to combine.
Remove the pork chops from the marinade and season each one with salt and pepper per side.
Grill the pork chops for 4 minutes, rotate them 90 degrees, and cook for 3 minutes longer.
Turn the chops to the other side and lower the heat to medium—Cook for 6 to 8 minutes.
Finally, transfer the pork chops to a platter and let them rest for at least 5 minutes, sprinkle them with a little fleur de sel if desired, and serve with the onions and peppers.
VOILA! Your delicious pork chops are ready!