As long as you have your pork chop defrosted, this is very quick to come together and only requires a handful of ingredients. What could be better after a long week?
Note: Depending on the thickness of your pork chop, you may need to cook it longer. Mine was about 3/4" thick.
Pork Chop with Peppers and Leeks
- 1 bone-in pork chop
- 4 peppadew peppers, sliced
- 1 leek, white part thoroughly rinsed and cut into half-moons
- 1 clove garlic, minced
- 1/4 c. chicken stock
- 1/4 c. white wine
- olive oil
Preheat the oven to 350 degrees.
Season the pork chop with salt and pepper. Heat 1-2 T. of olive oil in a skillet. Cook the pork chop for 2-3 minutes per side to get a brown crust. Transfer the pan to the oven and roast for 20 minutes.
Remove the chop from the pan and let it rest. Add the leek and peppers to the pan and season lightly with salt. Cook for two minutes, then stir in the garlic for another minute. Add the stock and wine to the pan and let it reduce by half.
Plate the pork chop and spoon the leek mixture over the top.