Pork Chops and Padrón Chiles En Escabèche

epicurious.com

Susan Burris

2 1 to 1½" bone-in pork chops (about 1 lb. total)

6 tsp. kosher salt, divided

1 tsp. coriander seeds

2 cups small Padrón chiles or shishito peppers, stems trimmed of dry ends but not completely cut off

1 small red onion, halved through root end, sliced ¼" thick

2 small garlic cloves, thinly sliced

8 oz. small carrots (about 6), tops trimmed, scrubbed, sliced ¼" thick on a diagonal, or 8 oz. large carrots (about 2), tops trimmed, peeled, halved, sliced ¼" thick on a diagonal

3 Tbsp. red wine vinegar

1 Tbsp. sherry vinegar or red wine vinegar

1 Tbsp. honey

1 tsp. paprika

5 Tbsp. extra-virgin olive oil, divided

3 Tbsp. coarsely chopped oregano

subheading: special equipment:

A spice mill or a mortar and pestle

Directions at epicurious.com

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