Categories: Pork
Ingredients
- 11/4 cup white wine vinegar
- 1/4 cup water
- 2 tbsp. sugar
- 1 1/4 cups thinly sliced sweet mini bell peppers
- 1/4 cup packed fresh parsley leaves
- 2 tbsp. olive oil, divided
- 1/2 tsp. kosher salt, divided
- 3/4 tsp. ancho chile powder
- 3/4 tsp. ground cumin
- 2 (6 oz.) bone-in, center-cut pork chops
Directions
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Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove pan from heat; add bell peppers. Let stand 15 minutes; drain. Combine peppers, parsley, 1 tbsp. oil, and 1/4 tsp. salt in a bowl.
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Heat 1 1/2 tsp. oil in a large cast-iron skillet over medium-high. Combine remaining 1/4 tsp. salt, chile powder, and cumin in a small bowl. Rub pork chops with remaining 1 1/2 tsp. oil and spice mixture. Add pork to pan; cook 4-5 minutes on each side or until cooked through. Top pork evenly with bell pepper mixture.