1 pork chop, about 1.5 kg
2 large red bell peppers
2 cloves of garlic
1/2 cup heavy cream or half-and-half
6 tablespoons butter or margarine
2 tablespoons tomato puree
1 teaspoon dried oregano
1 pork chop, about 1.5 kg
2 large red bell peppers
2 cloves of garlic
1/2 cup heavy cream or half-and-half
6 tablespoons butter or margarine
2 tablespoons tomato puree
1 teaspoon dried oregano
Trim the pork chops, removing excess fat
Then, make some small incisions with a knife to allow the seasonings to penetrate
Roast the red bell peppers directly over an open flame until the skin is charred and blackened
Wrap them in paper towels and place them in a plastic bag
Let them cool
Remove the skin from the peppers by rubbing them gently with the paper towels
Discard the seeds and white parts, and chop the remaining peppers into small pieces
Combine the peppers, garlic, cream or half-and-half, and butter or margarine in a processor or blender
Process until smooth, then add the tomato puree, oregano, salt to taste, and any additional seasonings you like
Melt the butter over low heat, then whisk in the pepper sauce
Bring to a simmer and let it cook for about 5 minutes, or until thickened slightly
Coat the pork chops with the pepper sauce, making sure they are well coated
Let them sit at room temperature for about an hour before cooking
Preheat your oven to moderate heat (180°C)
Place the pork chops with the pepper sauce in a single layer on a baking sheet and bake until cooked through, flipping occasionally and basting with the pepper sauce as needed
Serve warm or let cool and refrigerate or freeze for later use.
