Italian Pork Chops & Steak With Cherry Pepper’s In A White Wine Sauce And Bruschetta Topped W/Prosciutto & Balsamic Vinaigrette.
Ingredients For Pork Chops W/Cherry Peppers:
4 Pork Chops & 2 Steaks (I Use New York Strip Butterflied Cut)
3 18 OZ Jars Of Cherry Pepper’s (Hot Or Mild)
1/2 Cup Barefoot Moscato White Wine
1 1/2 Sticks Salted Butter
3 Tbsp Extra Virgin Olive Oil
Pinch Of Salt
2 Leafs Of Fresh Basil
2 Tsp Crushed Red Pepper
2 Tsp Of Fresh Or Dried Oregano
10 Cloves Of Grated Garlic
Ingredients For Bruschetta:
Italian Loaf French Bread Cut Into 1 Inch Thick Slices
3 Tbsp Extra Virgin Olive Oil
6-8 Slices Of Prosciutto
Diced Tomatoes
3 Tbsp Balsamic Vinaigrette
Directions:
1. Place All Of The Cherry Pepper’s With Juice Inside Of A Pan And Add White Wine, Butter, Salt, Basil, Crushed Red Pepper, Fresh Or Dried Oregano, And Fresh Garlic.
2. Place The Cherry Pepper’s And White Wine Sauce In A Preheated Oven At 350 Degrees
3. Season Pork Chops And Steaks With Salt, Onion Powder, And Garlic Powder.
4. Sear Pork Chops And Steaks In A Skillet With A Drizzle Of Olive Oil Until Meat Gets A Nice Golden Brown Color (You Do Not Want To Cook The Meat Fully, We’re Just Wanting A Golden Brown Color)
5. Once The Meat Has Been Seared, Remove From Heat And Add It To Your Cherry Pepper’s And Wine Sauce.
6. Place The Meat With The Cherry Pepper’s And Wine Sauce Back In The Oven And Let Cook For 1 Hour And 30 Minutes Or Until Meat Is Fully Cooked And Tender.
Bruschetta Directions:
1. Cut Italian French Bread Into 1 Inch Thick Slices And Place Onto A Baking Sheet
2. Drizzle With Extra Virgin Olive Oil
3. Place Into The Oven At 350 Degrees And Let Cook Until Golden Brown
4. Remove Form The Oven And Top With Prosciutto, Diced Tomatoes, And Balsamic Vinaigrette.
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I DO NOT OWN OR PRODUCE ANY MUSIC IN THIS VIDEO ALL RIGHTS WILL BE MENTIONED BELOW
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Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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