Baked Pork Chops with Peppers

Serves 4

It was many years ago when I first created this Italian-inspired pork chop recipe. Then I forgot about it until recently. Although it was good in its original form, it needed some revisions based on cooking techniques I have learned through the years. This is the revised version, which is very good and even easier than the original. If preferred, you can use boneless chops, cutting back a little on the baking time so they do not dry out. The nutmeg is optional, but adds interesting flavor. Be careful not to add too much, This is especially good served with fried polenta, but rice or pasta are equally appropriate accompaniments.

Ingredients

• 4 bone-in pork loin chops, about 1-inch thick, trimmed of excess fat
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 large cloves garlic, minced
• 3 anchovy fillets, rinsed and patted dry
• 3 large red and/or green bell peppers, cut into thin strips
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• Pinch of nutmeg (optional)
• 1/2 cup dry white wine
• 1 bay leaf

Preheat oven to 400° F. Season the chops with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add the oil, then the chops. Sear on both sides until browned, about 3 minutes per side. Remove from the pan. Reduce the heat to medium. Add the garlic and anchovies and stir just until the anchovies have melted into the oil. Add the peppers, rosemary, sage, oregano, nutmeg, additional salt and pepper. Sauté until the peppers start to soften, about 5 minutes. Add the wine to the pan and cook, scraping up any browned bits in the bottom of the pan. Return the chops to the pan and spoon some of the peppers and wine on top. Bake until the chops are done and tender, about 30 minutes. Serve immediately, topping each chop with some of the peppers and pan juices.