Roasted Boneless Pork Loin Chops with Pepperonata
Roasted Boneless Pork Loin Chops with Pepperonata
Servings
6people
Servings
6people
Roasted Boneless Pork Loin Chops with Pepperonata
Roasted Boneless Pork Loin Chops with Pepperonata
Servings
6people
Servings
6people
Instructions
Roasted Boneless Pork Loin Chops
  1. Make the brine: in large bowl, combine water and salt. Stir to dissolve completely.
  2. Add bay leaves, peppercorns, garlic cloves and the pork chops.
  3. Cover and refrigerate from 30 minutes to 1 hour.
  4. When you’re ready to cook, remove pork chops from brine and dry with paper towels.
  5. Rub with Farm Boy Extra Virgin Olive Oil and season with salt and pepper.
  6. Heat a large cast iron pan over high heat and add olive oil.
  7. Cook pork chops for 2-3 minutes, until the underside is nicely browned.
  8. Turn pork chops in pan and place in a pre-heated 400°F oven for 5-8 minutes, depending on thickness of pork chops, until internal temperature reaches 160°F.
  9. Let rest for 5-10 minutes, then serve.
Pepperonata
  1. In large saucepan heat Farm Boy Extra Virgin Olive Oil and add onions, bell peppers, garlic, rosemary and chili flakes.
  2. Cook, over medium low heat, stirring often, until vegetables are soft, 35-45 minutes.
  3. Add red wine vinegar, honey and capers and cook for another 5 minutes.
  4. Season to taste with salt and pepper.
  5. Serve warm or at room temperature.

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