Bamonte’s Pork Chops with Pickled Peppers

These juicy pork chops topped with halved cherry peppers have been a menu staple at Bamonte’s restaurant in Williamsburg, Brooklyn, since the 1950s. This recipe first appeared in our Jan/Feb 2013 issue along with Greg Ferro’s article Bamonte’s.

Bamonte’s Pork Chops with Pickled Peppers Bamonte’s Pork Chops with Pickled Peppers
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
Yield: serves 2

Ingredients

  • 2 (1″-thick) bone-in pork chops
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. olive oil
  • 5 cloves garlic, thinly sliced
  • 12 pickled cherry peppers, halved
  • 14 cup dry white wine
  • 14 cup chicken stock

Instructions

  1. Heat oven to 425°. Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12″ skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18-20 minutes. Transfer chops to a plate. Return pan to medium heat, add remaining oil, garlic, and peppers; cook until garlic is golden, 3-4 minutes. Raise heat to high, add wine and stock; cook until reduced by half, 3 to 4 minutes. Spoon sauce over chops.