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Pork Chops with Vinegar & Sweet Peppers
Ingredients
  • 1 cup granulated sugar
  • ½ cup table salt, 1 cup Diamond Crystal kosher salt or ¾ cup Morton kosher salt
  • Four (7-to 9-ounce) bone-in pork rib chops, each ¾ to 1 inch (18 to 24 mm) thick
  • Ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped fine (about 1 ¼ cups)
  • 1 large red bell pepper, stemmed, seeded, and cut into ¼-inch-wide (6-mm) strips (about 1 ½ cups)
  • 1 large yellow bell pepper, stemmed, seeded, and cut into ¼-inch-wide (6 mm) strips (about 1 ½ cups)
  • 2 anchovy fillets, minced (about 2 teaspoons)
  • 1 sprig rosemary, about 5 inches (13 cm) long
  • 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
  • ¾ cup water
  • ½ cup white wine vinegar, plus optional 2 tablespoons to finish sauce
  • 2 tablespoons (1 oz) unsalted butter, cold
  • 2 tablespoons chopped flat-leaf parsley leaves
  • Salt
Steps
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