Grilled Pork Chops Smothered in Peppers and Onions
Dress Up the Ordinary
Dress up plain grilled pork chops with a colorful sauce studded with bright roasted peppers and onions and accented with a balsamic vinegar and shredded fresh basil. The chunky sauce goes beautifully with the smoky flavor of the pork. Serve it with creamy polenta or grilled corn on the cob.
Warm the oil in a skillet over medium heat. Add the onions and sauté them until they're lightly browned, about 10 minutes. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the sliced peppers, wine, and vinegar, and cook, stirring constantly, for another minute. Stir in the diluted Glace de Poulet Gold®, bring the sauce to a simmer, and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Stir in the basil and season to taste with salt and pepper. Keep the sauce warm over very low heat while you grill the pork chops (or make it up to a day ahead and reheat before serving).
Heat the grill to medium-high. Brush the pork chops with vegetable oil and season them generously with salt and pepper. Grill them 5-7 minutes per side, untll they reach an internal temperature of 145 to 150 degrees.
Let the pork chops rest for 5 minutes, then serve them with the sauce spooned over the top.
To roast peppers: Preheat the broiler. Place the peppers on a baking sheet. Broil, turning as needed, until their skin is blackened and blistered on all sides. (You can also blacken them on the grill for a great, smoky flavor.) Remove the peppers from the oven, place them in an airtight container, and cool at least 15 minutes. The heat from the peppers in the airtight container will create steam that helps loosen the skins. After they're cool enough to touch, slip the skin off the peppers, pull them apart, and remove the seeds and stem from each.
Wine Pairing: Dry Riesling or Zinfandel