Serves 2 (serving size: 1 pork chop and about 1/2 cup pepper mixture)
Photo: Caitlin Bensel
1/4 cup white wine vinegar
1/4 cup water
2 tablespoons sugar
1 1/4 cups thinly sliced sweet mini bell peppers (about 5 oz.)
1/4 cup packed fresh flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
3/4 teaspoon ancho chile powder
3/4 teaspoon ground cumin
2 (6-oz.) bone-in, center-cut pork chops (about 3/4 in. thick)
Est. added sugars 3g
How to Make It
Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove pan from heat; add bell peppers. Let stand 15 minutes; drain. Combine peppers, parsley, 1 tablespoon oil, and 1/4 teaspoon salt in a bowl.
Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Combine remaining 1/4 teaspoon salt, chile powder, and cumin in a small bowl. Rub pork chops with remaining 1 1/2 teaspoons oil and spice mixture. Add pork to pan; cook 4 to 5 minutes on each side or until a thermometer inserted in the center registers 145°F. Top pork evenly with bell pepper mixture.