Pork Chops Scarpariello

This recipe provides a great way to cook chops in the summer (over the stove instead of in the oven). Thank you to epicurious.com for the framework for this recipe.

Serves 4

INGREDIENTS:
3 red bell peppers
10-12 garlic cloves minced
1 teaspoon finely chopped rosemary
4 (1-inch thick) bone-in pork chopes
1 medium onion diced
2 small hot peppers finely chopped
1/2 cup dry white wine
3/4 cup chicken broth
2 Tbsp unsalted butter
1 tsp freshly squeezed lemon juice

DIRECTIONS:
Roast bell peppers on gas grill or in the oven (broiler) about 10 - 12 minutes (or, in a pinch, just buy roasted bell peppers at the store already made). Transfer to a large bowl and cover tightly with plastic wrap. Let stand, covered, for 20 minutes. Peel, cut in half lengthwise, discard stems and seeds, and cut into 1 inch pieces.

While peppers stand, mash half of garlic to paste with salt to taste. Combine with rosemary, 1 tbsp (or a little more) olive oil, and 1/2 tsp pepper. Rub onto chops.

Heat remaining 2 tbsp oil in a large, heavy skillet (cast iron works great!) over medium-high heat until hot but not smoking. Saute pork, turning once, 4 - 6 minutes per side (depending on thickeness) until pale golden in spots and just cooked through. Can divide the pork in half and cook each half separately. Transfer to a plate and keep warm (can put in the oven, covered with foil, on low temp).

After pork chops are cooked, add roasted peppers, onion, remaining garlic, cherry peppers, and 1/4 tsp salt.

Cook, stirring occasionally, until onion is softened (5 - 6 minutes). Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice and salt to taste and spoon over chops.

Serve chops covered in sauce and accompany with rice or pasta and a nice veggie! Yummy!

Carnitas

Taken from Sunset Mexican Cook Book and modified...

Prep time: 10 min
Cook Time: 3.5 - 4.5 hours

INGREDIENTS:
1 bone-in pork shoulder or butt (4 - 5 lbs)
4 cups chicken broth
1 large onion (quartered)
1 TBSP each coriander and cumin seeds
1 TBSP dry Mexican Oregano
3 small cans of Chipotle Chili in Adobo Sauce
2 bay leaves

PREP:
Place pork, broth, onion, coriander, cumin, oregano, chilis and bay leaves in large pan. Add enough water to just cover meat. Cover, bring to boil, reduce heat, simmer until meat pulls apart easily with a fork (3 - 4 hours).

Lift out meat (reserve broth for other uses if desired). Discard fat. Place pork in large roasting pan, uncovered, in 450 F oven until sizzling and browned (about 20 minutes). Pull off chunks of meat and shred with two forks discarding fat. Makes 6 - 8 servings.

ALTERNATE RECIPE:
For an extremely cool and very tasty looking alternative to the above, check out "Crock Pot Carnitas" (thanks Cheryl!) at http://flickr.com/photos/hummingcrow/sets/72157607000185517/