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
- 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.