Twist on my mother’s pork chop recipe

Do you ever feel like you’re running on a wheel?  I find myself in the same routine day in and day out, making the same meals, watching the same shows, just stuck in a rut.

Since retirement, it also seems like I’m making more meals, like breakfast and lunch as well as supper. Since there is only the two of us, trying new recipes can be a challenge to adjust the recipe for just two. I always end up with too much with leftovers not being a welcomed choice.

So, for the past few months, my menu has been sorely lacking in inspiration.  Deciding on everyday meals has become a chore. I must have enough variety to prevent boredom and satisfy a pampered palate. My dilemma with trying new recipes is finding test subjects to try my creations, before I serve it to guests. So, look out family and close friends, invitations may be coming as soon as this pandemic is over!

In the meantime, I still need to cook everyday meals. Sal asked me one day to make pork chops with vinegar peppers. I realized that I haven’t made them in a while. My mother like to make the pork chops with pickled peppers, it was one of her favorite meals. So, here is my recipe for Pork Chops with Pickled Peppers. I used pepperoncini peppers in place of the pickled peppers since they have more of a kick! This recipe will serve four.

Pork Chops with Pickled Peppers(Pepperoncini Peppers)

1 Tablespoon olive oil

4 pork chops, or cutlets about 1 inch thick

3 cloves of crushed garlic

1 cup of pickle peppers, sliced

1/2 cup hot whole pepperoncini peppers (if you like spice, adjust the amount to taste)

2 Tablespoons of the juice from the peppers

1 Tablespoon balsamic vinegar

Heat the oil in a large skillet, over medium high heat. Pat the pork dry with a paper towel, sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes per side, until nicely browned.

Lower the heat, add garlic around the pork, cover the pan and cook until the pork is just slightly pink around the bone. Do not overcook or the pork will dry out. Remove the pork and keep warm. Add the peppers, pepperoncini, vinegar juice and balsamic vinegar to the pan. Cook stirring the bottom of the pan to get all the meat drippings incorporated and peppers are heated through. Spoon the peppers over the pork chops. Serve immediately and Enjoy!