Seared Pork Chop with Pepperonata
Prep. Time:
30 mins
Baking Time:
45 mins
Total Time:
75 mins
Serves:
4 servings
Chef's Notes:
For extra juiciness, brine pork chops in salt water for 30 minutes before seasoning
Sweet potatoes should be cut uniformly for even cooking
The pepperonata can be made ahead and reheated
Internal temperature of pork should reach 145°F for medium doneness
Ingredients
Instructions
Preparation (30 minutes ahead):
Preheat oven to 425°F.
Prep and marinate pork: Mix maple syrup, black pepper, salt, and paprika into a paste. Rub generously on pork chops. Let sit at room temperature for 30 minutes while preparing other components.
Cooking Process:
Start pepperonata (30 minutes): Heat olive oil in large skillet over medium-low heat. Add peppers and onions, cook slowly, stirring occasionally, for 20 minutes until very soft and jammy. Add garlic and tomato paste, cook 1 minute. Add white wine (if using), then vinegar, brown sugar, and oregano. Cook 5 more minutes until syrupy. Season with salt and pepper. Stir in fresh basil just before serving.
Roast sweet potatoes (25 minutes): While pepperonata cooks, toss uniformly cut sweet potato cubes with chipotle, adobo sauce, olive oil, and salt. Roast at 425°F for 22-25 minutes until fork-tender and slightly caramelized, checking at 20 minutes.
Prepare broccolini prep: Bring a large pot of salted water to boil. Blanch broccolini for 2 minutes, then drain and pat dry.
Cook pork chops (15 minutes total): Heat olive oil in cast iron skillet over medium-high heat until shimmering. Sear pork chops 4-5 minutes per side until golden brown. Brush with extra maple glaze during last 2 minutes. For thicker chops, transfer skillet to 400°F oven for 5-8 minutes until internal temperature reaches 145°F. Remove and let rest 5 minutes.
Finish broccolini (5 minutes): While pork rests, heat olive oil in large skillet over medium-high heat. Add blanched broccolini and garlic, sauté 2-3 minutes until heated through and lightly crisp. Season with red pepper flakes and salt.
Optional pan sauce: In the pork skillet, add a splash of wine or broth to deglaze, scraping up browned bits. Simmer until reduced by half.
Plating:
Arrange sweet potato cubes on each plate, top with rested pork chop, spoon generous amount of pepperonata alongside, and arrange broccolini around the plate. Drizzle with pan sauce if made. Garnish with fresh herb sprigs.
