Pan Roasted Pork Chops with Maple Roasted Pepper Agrodolce

Sweet Pepper Agrodolce

• 2 large red peppers
• 1 Tbsp olive oil
• 1/4 cup raisins
• 1/2 cup water
• 1/4 cup pure maple syrup from Canada
• 1 Tbsp chopped parsley
• 1/2 tsp crushed red chili flakes
• 2 Tbsp red wine vinegar
• Kosher salt and pepper, to taste

Pork Chops

• 4 pork chops, 1 inch thick, about 3/4 lb each
• 1 cup cornmeal
• 1 Tbsp bacon fat, lard or olive oil, per your preference
• kosher salt and pepper, to taste

Sweet Pepper Agrodolce

1. Preheat oven to 450° F.
2. Gently rub the peppers with the olive oil. Roast in the oven for about 15 minutes until blistering.
3. Remove peppers from the oven and using tongs move the peppers into a large bowl. Cover immediately with plastic wrap and let cool. This will help the skins come off easily. Once cooled, skin the peppers and discard the seeds and stalk. Chop roasted pepper flesh into rough ½ inch dice and place in a clean mixing bowl.
4. Put raisins and the water into a small pot and gently plump the raisins over medium heat on the stovetop for about five minutes. The raisins will plump up and be nice and juicy.
5. Take your reserved chopped peppers and add the plumped raisins, pure maple syrup, parsley, chili flakes, and vinegar. Season with salt and pepper and toss to combine.

Pork Chops

1. Preheat over to 400° F.
2. Place a large cast-iron skillet on your largest burner and turn it on medium heat. Add the olive oil and let the oil warm but not smoke.
3. Season your pork chops with salt and pepper and dredge in cornmeal. Sear for three minutes per side – should see nice browning. The house should be smelling awesome and your smoke detector is probably going off too, mine always does.
4. After pork chops are seared, place on a baking sheet and into the oven for five to size minutes, until cooked. Let rest after cooked.
5. Place the chops on a platter and generously spoon the agrodolce over them. Polenta and greens are suggested serving sides.