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Madison Avenue Pork Chops




Source of Recipe


Arthur Avenue, the Bronx


List of Ingredients




8 center cut pork chops, thinly cut
4 tablespoons olive oil
2 cloves garlic, sliced thin
1/2 cup dry white wine
1 onion, sliced
3 red bell peppers
1 medium sized eggplant, cut into cubes (about 1-1/2 inches)
3 hot cherry peppers, remove stems and seeds and chop coarsely
1/3 cup of white vinegar
10 ounces of mushrooms (baby Portobello’s work best)
Salt and pepper to taste



Recipe



1. In a heavy skillet heat one tablespoon of oil and garlic heat over medium flame one minute.
2. Brown the pork chops on both sides and set aside. Discard the drippings on the plate if you want to save some calories and cholesterol.
3. Deglaze the pan using half of the wine.
4. Add the rest of the olive oil and the peppers to the pan and cook two minutes.
5. Add the onion and cook one minute.
6. Add the eggplant cubes.
7. Add the rest of the wine and cherry peppers and cook about three minutes.
8. Add the white vinegar, stir and cook until the peppers are limp. Remove the mixture to a dish.
9. Place the pork chops back into the pan sprinkle with a little salt and place mushrooms over the pork chops.
10. Place the vegetable mixture over both and cover and simmer for about three minutes.
11. Serve hot and let each person decide if the dish needs salt and pepper.

Serves 4.