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Portuguese Red Pork





Yields
Makes 4 servings

Notes: Mild red peppers give this dish its color, and fresh jalapeños add a subtle level of heat.

 6 fresh jalapeño chilies (4 to 6 oz. total), stemmed, seeded, deveined, and chopped
 1 jar (about 8 oz.) peeled red peppers
 3 pounds fat-trimmed pork shoulder chops (cut about 1in. thick)
 1 teaspoon olive oil
 1 onion (about 6 oz.), finely chopped
 2 cloves garlic, minced
 3/4 cup dry white wine
  About 1 tablespoon chopped parsley
  Salt
  Fresh-ground pepper
Step 1
1

In a blender or food processor, smoothly purée jalapeños and red peppers.

Step 2
2

Rinse pork and pat dry.

Step 3
3

Place an 11- to 12-inch nonstick frying pan with an ovenproof handle over medium-high heat. Add oil, onion, and garlic and stir often until mixture is lightly browned, 8 to 10 minutes. Pour onion mixture from pan.

Step 4
4

Add pork chops to pan without crowding and brown evenly, turning once or twice, 3 to 5 minutes per side. Add onion and puréed jalapeño mixtures and wine; stir to blend.

Step 5
5

Cover frying pan tightly (with lid or foil). Bake in a 375° oven until meat is very tender when pierced and pulls from bone easily, about 1 1/2 hours. Uncover, stir, and bake until sauce is slightly thicker, about 10 minutes.

Step 6
6

Transfer chops to a platter and pour sauce over them. Sprinkle with parsley; add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories496
% Daily Value *
Total Fat 24g31%

Saturated Fat 8.1g41%
Cholesterol 195mg65%
Sodium 299mg13%
Total Carbohydrate 9.7g4%

Dietary Fiber 1.3g5%
Protein 57g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.