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.
- 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
- 1⁄4 cup dry white wine
- 1⁄4 cup chicken stock