Last Updated on January 27, 2025
Here’s a quick and easy meal with plenty of complex flavor that really shows off ButcherBox’s Boneless Pork Chops and summer’s bounty of fresh peppers.
All you do is sear the chops, then cook up a tangle of fresh summer peppers and onion in the same skillet. The dish gets a touch of heat from the poblano, combined with the tang of white wine, the sweetness of honey and the richness of sage. Round out the plate with grilled bread or roasted medallions of polenta.
Need a shortcut? Look for already-cooked logs of polenta at your local grocery store. Slice it into 1-inch medallions, brush with olive oil, season with salt and roast, broil or grill until lightly browned.
Ingredients
- 4 ButcherBox Boneless Pork Chops defrosted and patted dry
- Salt and pepper
- ¼ cup olive oil
- 4 to 5 cups ½-inch-long bell pepper strips from about 3 large peppers, any colors
- 1 poblano pepper stemmed, de-seeded, sliced into 1/2-inch strips
- ½ medium red onion cut into ½-inch slices
- 1½ cups dry white wine or rosé
- ¼ cup honey
- 6 large sage leaves coarsely chopped
- Roasted polenta medallions or grilled bread for serving, optional
Instructions
- Season the chops all over with salt and pepper. In a large 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 later). Transfer the chops to a plate.
- Reduce the heat to medium. Add the peppers and onion to the skillet, season with salt and pepper and cook, tossing often, until softened, 8 to 10 minutes. 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 along with any juices that have collected on the plate, cover and cook until the chops are done (an instant-read thermometer stuck into the thickest part should read 145ºF, about 5 minutes). Remove from the heat. Taste and season with additional salt and pepper, if needed.
- Divide the polenta medallions or bread among 4 plates. Top with the pork and peppers and serve.
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