Carbone's Pork Chops with Vinegar Peppers

TODAY SHOW

I love the punch of flavor that vinegar peppers bring to a dish. Here, they work especially well as they cut through the meaty richness of the thick pork chop.

TECHNIQUE TIP: For this recipe, it's best to not buy center-cut chops; instead, ask your butcher for shoulder chops, which have more flavor, are more forgiving to cook and won't dry out as easily.

subheading: Dry rub:

2 tablespoonswhole fennel seed

1½ teaspoonscrushed red pepper flakes

1½ teaspoonsdried oregano

2 tablespoonsgarlic powder

2 tablespoonsonion powder

⅓ cuplight brown sugar

subheading: Pickled red onion:

1 large red onion, peeled and sliced

1 cupred wine vinegar

½ cupwater

½ cupgranulated sugar

subheading: Agrodolce:

4 tablespoonsunsalted butter

⅓ cupplus ¼ cup red wine vinegar, divided

⅓ cupgranulated sugar

subheading: Brine:

4 quartswater, divided

1½ cupskosher salt

⅓ cupsugar

2 tablespoonswhole black peppercorns

1¾ teaspoonscrushed red pepper flakes

1 lemon, cut in half

1 whole head garlic, skin on, cut in half

subheading: Pork chops:

4 (7- to 8-ounce) bone-in pork chops

kosher salt, to taste

6 clovesgarlic, sliced

2 tablespoonsolive oil

⅔ cupthinly sliced yellow onion

1 teaspoonAleppo pepper

1 teaspoonUrfa biber

1 (16-ounce) jar roasted red peppers, drained

extra-virgin olive oil, to finish

chopped Italian flat-leaf parsley, to garnish

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