PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH

Peppercorn Pork Chops with Warm Pickled Pepper Relish image

If you are a lover of pepper in all its forms, you really must experience this dish. With 4 kinds of peppercorns producing a fairly spicy crust, these tender, moist chops topped with a sweet and sour pickled pepper sauce are perhaps the most flavorful you will ever enjoy in your life. Serve with scalloped potatoes, if desired.

Provided by Chef John

Time 1h45m

Yield 2

Number Of Ingredients 17

Ingredients

1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon green peppercorns
1 teaspoon pink peppercorns
2 (8 ounce) boneless center-cut pork chops
1 ½ teaspoons kosher salt, or to taste
2 teaspoons olive oil
⅓ cup chicken broth
2 tablespoons cold butter
Quick Pickled Pepper Relish:
¼ cup diced poblano pepper
2 tablespoons diced orange bell pepper
2 tablespoons diced red bell pepper
2 cloves garlic, minced
¼ teaspoon kosher salt
3 pinches cayenne pepper
¼ cup seasoned rice vinegar

Steps:

Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
Serve pork chops with plenty of hot pickled pepper relish over top.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 11.4 g, Cholesterol 108.8 mg, Fat 31.3 g, Fiber 1.6 g, Protein 30 g, SaturatedFat 13.2 g, Sodium 2656.8 mg, Sugar 7.6 g