Pork Shoulder Chops with Pickled Peppers — Photo:
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Shell Royster

Active Time:

55 mins

Total Time:

6 hrs 5 mins

Servings:

6 servings

This pork steak recipe uses meat from the pork shoulder instead of the rib. The shoulder is less lean than a regular chop and more marbled, meaning you get a more rich, fatty flavor from the cut. At the butcher, you may find this roast under the name “picnic” roast. Buy a whole roast and slice it into steaks or ask your butcher to cut them for you.

Be sure to score the fat on the chop, ensuring that it maintains its shape while it cooks. Dry-brine the chop in salt and pepper for at least five hours and up to 18 hours — you can do this in the morning or the night before you plan to eat these. Doing this step ahead of time means that you can enjoy this recipe on any night of the week.

Searing the pork in a skillet gives the chops a golden brown crust. The pork finishes roasting in the oven while you make the sauce. Use the pan drippings to build a vibrant sauce of pickled pepper juice, white wine, broth, garlic, and pickled peppers. The sweet, savory, and acidic sauce is perfect for this unctuous cut of pork. Finish the sauce by adding a few pieces of butter to balance out the flavors while a final sprinkle of oregano offers an herbaceous balance to the overall dish.

Ingredients

4 (1- to 1 1/4-inch thick) pork shoulder steaks, about 4 1/4 pounds total
4 teaspoons kosher salt
2 teaspoons black pepper
1 (16-ounce) jar mild sweet cherry peppers
2 tablespoons pure olive oil
6 garlic cloves, thinly sliced (about 1 1/2 to 2 tablespoons)
1/3 cup dry white wine
1 3/4 cups lower-sodium vegetable broth
2 teaspoons granulated sugar
2 tablespoons unsalted butter
1 tablespoon chopped fresh oregano, , plus more for garnish

Directions

Score fat on pork chops in 1/2- to 3/4-inch increments, if needed (if fat is 1/8- to 1/4-inch thick), using a small sharp paring knife, cutting all the way down to the meat. Pat pork chops dry using paper towels, and sprinkle evenly with salt and pepper; place on a wire rack placed over a large rimmed baking sheet lined with aluminum foil; refrigerate, uncovered, for at least 5 hours or up to 18 hours.
Preheat oven to 425°F. Drain cherry peppers, reserving 3/4 cup of liquid. Remove and discard stems from cherry peppers. Chop cherry peppers into 1/2- to 3/4-inch pieces; set aside.
Heat oil in a large skillet over medium-high until shimmering. Add 2 pork chops; cook until golden brown on both sides, 2 to 4 minutes per side, adjusting heat as needed to prevent overbrowning. Remove wire rack from rimmed baking sheet, and place browned pork chops on foil-lined baking sheet. Repeat process with remaining 2 pork chops. Reserve 1 tablespoon drippings in skillet; discard remaining drippings.
Roast pork chops in preheated oven until an instant-read thermometer inserted into thickest portion of pork chops registers 135°F to 140°F, 8 to 12 minutes. Transfer pork chops to a large cutting board; loosely cover with foil.
Meanwhile, add chopped peppers and garlic to skillet; cook over medium, stirring often, until fragrant and garlic is just softened, 1 to 2 minutes. Add wine; bring to a simmer over medium, stirring often. Cook, stirring often and scraping bottom of skillet to loosen browned bits using a wooden spoon, until wine evaporates, 2 to 3 minutes. Add broth, reserved pepper liquid, and sugar; increase heat to medium-high, and bring broth mixture to a simmer. Stir in any pork drippings left on baking sheet. Continue to simmer, stirring often, until mixture is just slightly thickened and reduced by about one-fourth, about 10 minutes. Stir in butter and oregano; cook, stirring often, until butter is melted.
Slice pork chops against the grain and on an angle into 1/2-inch-thick slices. Transfer to a platter; spoon pepper mixture over top. Drizzle with any remaining sauce in skillet. Garnish with additional oregano.

Pork Steaks with Pickled Peppers

Ingredients

Directions