On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 4

• 4 bone-in pork chops, sliced 1 1/2-inches thick
• Salt and black pepper as desired
• All-purpose flour for dredging
• 3 tablespoons extra- virgin olive oil
• 6 cloves garlic, divided
• 2 medium onions, sliced
• 8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered
• 3/4 cup dry white wine, such as pinot grigio
• 1/4 cup reserved vinegar from the peppers
• 1/4 cup salted butter

1. Using a sharp knife, score the fat all around the pork chops to prevent curling. Season both sides of the pork chops with salt and black pepper. Dredge each of the chops in flour, shaking off any excess.
2. In a large, heavy-bottomed skillet, heat the olive oil on medium-high. Add 3 whole garlic cloves. When the oil is hot add the pork chops and cook for 7 to 8 minutes. Keep the chops moving around to prevent sticking. Flip the chops over and cook for an additional 5 to 6 minutes. Remove to a plate and tent with foil.
3. If the skillet looks dry, add another drizzle of oil along with the onions and peppers. Slice the remaining garlic cloves and add them as well. Cook until the onions begin to soften, about 3 to 5 minutes.
4. Add the wine and vinegar and bring to a boil. Add the butter. Once the butter has melted, add the chops back in along with any juices that collected on the plate. Reduce heat to medium and cook for 10 minutes, flipping the chops halfway through. Serve immediately.

By Rossella Rago, Cooking with Nonna: 130 Italian Recipes for Sunday Dinners with La Famiglia

Copyrighted material, property of Harper Horizon

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Lobby Time Kevin MacLeod (incompetech.com)
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