If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Spicy Pork Chops with Green Chiles, Roasted Red Peppers and Onions Adapted from Fine Cooking Magazine

         Usually, I soft-pedal the whole issue of heat in the recipes I share with you.  That’s because I think a lot of people are uneasy about any food that’s described as spicy.  I do get it.  What’s the pleasure in having your mouth feel like it’s on fire?  Or breaking out in a cold sweat after a bite or two?  Usually when I do share a spicier dish, I tell you that cutting back on Cayenne or eliminating the seeds in Jalapenos will yield a kinder, gentler dish.  But today, I am not going to do that.  This version of plain old Pork Chops gets its character from a really great combination of spicy-hot ingredients.  And let’s face it, pork chops can use the help.

Fine Cooking’s Version was too beige for me
         I’ve never met a piece of pork I don’t like so it’s hardly that I am not a fan of the Pork Chop.  But ‘the other white meat’ tends to be very bland and can dry out in a matter of minutes.  Brining can help make a juicier pork chop.  But avoid anything labelled ‘extra juicy’.  These chops have been given additives that turn rubbery fast. Instead, choose all-natural pork chops.  The Frenched Pork chops from Trader Joe’s are what we used here and they were terrific.  This recipe is a quick braise which gives the meat plenty of moist goodness.  It’s very fast cooking too and came right out of Fine Cooking’s “Dinners in 30 minutes”.  I loved the sound of the original dish but I didn’t love the look.  It was all beige all the time.  So I added some roasted red peppers to perk the whole thing up.  Served with some spinach and a smashed potato, it looked a whole lot better than its inspiration. Here’s the recipe:



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