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Chops: Baked Pork Chops with Peppers

Source of Recipe

Teri R. Foster


List of Ingredients

6 pork loin chops, about 1 1/2 inches thick each
2 tbs. olive oil
2 bay leaves
1 tsp. chopped fresh rosemary or 1/2 tsp. dried
Salt and pepper -- to taste
½ cup dry white wine
3 tablespoons of olive oil
3 anchovy fillets, rinsed and patted dry *
1 tbs. minced fresh parsley or 1 tsp. dried
Dash sage, oregano, and nutmeg
4 large bell peppers, cut into thin strips




Recipe

Preheat your oven to 400º F. Place the loin chops, 2 tbs. olive oil and bay leaves in baking dish. Sprinkle with the rosemary, salt and pepper. Bake, uncovered, for 30 minutes. Add the wine and bake for 15 additional minutes or until chops are done, basting frequently with pan juices. Meanwhile, heat 3 tbs. of oil in large skillet over medium heat. Add the garlic and sauté until tender but not browned. Stir in the anchovies, parsley, sage, oregano and nutmeg. Immediately add the peppers and sauté until tender, about 15 - 20 minutes. When chops are done, lower the oven temperature to 300º F. Add the peppers to the chops and bake for 5 - 6 minutes. Spoon pan juices over chops. Serve with rice, noodles or fried polenta.
* NOTE: I think you could use anchovy paste-follows direction on tube to equal measurement of real anchovies.