Tangy pepperoncini peppers liven up pork chop dinners.
Acidic, spicy, and a little sweet, they transformpork chopsinto a tangy and tasty weeknight supper.
(They also star in the famousMississippi Pot Roast, which inspired this pork chop recipe.)
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Sprinkle pork chops evenly on both sides with ranch dressing mix, salt, and pepper.
Heat oil in a large cast-iron skillet over high until smoking.
Transfer pork to a plate, reserving drippings in skillet; do not wipe skillet clean.
Reduce heat to medium-high.
Melt butter in drippings in skillet.
Remove skillet from heat.
Whisk together pepperoncini liquid, beef stock base, and 1/2 cup water in a small bowl.
Return pork to skillet; add pepperoncini peppers and liquid from jar mixture.
Transfer pork to a large platter, reserving gravy mixture in skillet.
Bring gravy mixture to a simmer over medium-high.
Whisk together cornstarch and 1/4 cup water in a small bowl.
Stir cornstarch mixture into gravy.
Cook over medium-high, stirring often, until thickened, about 2 minutes.
Spoon over pork chops; sprinkle with additional herbs.
Serve withMashed Sweet Potatoesand Garlicky Green Beans.
Garlicky Green Beans
Heat 2 Tbsp.
eachunsalted butterandolive oilin a large skillet over medium-high.
trimmedfresh green beans, and cook, stirring often, until tender-crisp, about 4 minutes.
- TOTAL 10 MIN.- SERVES 4
