Pork Chops with Vinegar Peppers and Potatoes
- 3-4 pork loin chops, center cut,bone in
- 1/2 cup all purpose flour
- 1/4 cup olive oil
- 3 cloves garlic, sliced
- 2 cups of Pastene Peperoncini Peppers In Vinegar
- 1/2 cup of vinegar from the jar of peppers
- 3 fresh basil leaves
- 2 medium potatoes, peeled and sliced thin
- salt & pepper to taste
In a medium frying pan, fry the potatoes in half the oil till golden brown and tender. In a separate large frying pan, heat the remainder of the oil.
Salt and pepper your pork chops and dredge the pork chops in the flour, shaking off any excess flour.
When the oil is hot, with the heat high, brown the pork chops about 3 minutes each side.
Add the garlic and shake the pan to incorporate with the pork chops. Cook about 1 minute.
Add the peppers, reserving the vinegar they came in. Turn and cook the peppers with the pork chops for two minutes. Add the fresh basil and the reserved vinegar from the peppers. When the pork chops are done, do not over cook, remove them from the pan and place on a platter and keep warm.
Add the cooked potatoes to the vinegar pepper mixture and toss to mix well.
Cover the pork chops with the potatoes and vinegar peppers and serve immediately.