I bought giant thick pork chops at The Fresh Market the other day and craved something with sautéed onions and peppers. An idea was hatched and then I found cheese powder- real deal at The St. Armand’s Spice and Tea Exchange and a recipe was born
Ingredients
6 bone-in pork loin chops, about 1-inch thick
6 to 8 ounces each
2 teaspoons kosher salt
Fresh ground black pepper
3 TBSP plus EVOO
Bacon salt
4 medium onions sliced thin
3 cloves garlic minced
Pecorino powder- (found at The St. Armand’s Spice and Tea Exchange)
¾ cup white wine
2 sliced red peppers
8 sliced genoa or hard salami
oregano if desired
Balsamic glaze
Directions
- Season pork chops with salt and pepper and bacon salt. Let rest at room temperature for 15 minutes. Heat a large cast iron pan on medium high. Preheat oven to 400 degrees.
- Heat one TBSP olive oil and Sear pork chops on both sides until brown. Set aside.
- Add remaining oil and sauté onions and red peppers. Add oregano to taste and deglaze pan with white wine. Sprinkle in Pecorino or feta powder.
- Place pork chops on top of onions and peppers. Top with genoa salami and drizzle with balsamic glaze. Roast in oven for about 15 more minutes. Pork should be medium.
- Serve with pasta salad or pasta.
