Last Updated on September 17, 2023
At its core, this recipe is a great example of using summer’s bounty of fresh peppers as well as a very quick and delicious way to cook ButcherBox’s Boneless Pork Chops, first seared and then finished cooking in a tangle of fresh summer peppers and onions. This dish is made saucy with a lot of chopped sage, honey and white wine. This could be served with grilled bread, but roasted medallions of polenta keep this feeling a little lighter and more summer-y. Look for already cooked logs of polenta at your local grocery store. To roast them, simply cut into about 1-inch medallions, toss with a little olive oil and roast or broil until lightly browned.
- 4 ButcherBox Pork Chops defrosted and patted dry
- salt and pepper
- ¼ cup olive oil
- 4 to 5 cups about 3 large ½-inch-long bell pepper strips
- 1 Poblano pepper stemmed, de-seeded and sliced into 1/2-inch strips
- ½ medium red onion cut into ½-inch slices
- 1½ cups dry white or rosé wine
- ¼ cup honey
- 6 large sage leaves coarsely chopped
- Roasted polenta medallions for serving
- Season the chops with salt and pepper all over and set aside. In a large (12-inch) skillet, heat the olive oil over high heat. Once hot, sear the chops in two batches until golden brown, about 2 to 3 minutes per side (you will finish cooking them through later) then turn the heat down to medium and transfer chops to a plate.
- Add the peppers and onion to the skillet and cook, tossing often, until softened, about 8 to 10 minutes. Season with salt and pepper. Add the wine, honey and sage, stir again and cook until the wine has reduced by half. Add the seared chops back to the pan, cover with a lid and cook until they reach 145º F, about 5 minutes. Turn off heat.
- Serve the pork and peppers with the roasted polenta medallions, making sure to spoon sauce onto the plate as well. Season with more salt and pepper, as desired.