I adapted this from Emeril at the Grill by Emeril Lagasse. He cooks the whole thing on the grill BUT I used a cast iron grill pan for the pork and a large nonstick skillet for the piperade.
Pork Chops Piperade
4 pork chops, about ¾”-1” thick
1 cup extra virgin olive oil
1 cup fresh oregano leaves
1/2 cup parsley leaves
3 cloves garlic
1 tsp crushed red pepper flakes
1 large onion, sliced
1 large green bell pepper, julienne
1 large red bell pepper, julienne
1 large orange bell pepper, julienne
1 jalapeno, julienne
Salt and pepper
My addition: 1 tsp Arizona seasoning, from Penzey’s
For marinade: Place all ingredients in a bowl and whisk well. Divide in two servings. One of them goes into a bowl and you marinade the pork in it. Marinate for up to 8 hours.
For piperade: In a skillet or on a charcoal grill fitted with a screen so you can grill the veggies without them falling into the coals, grill the peppers and onion and until they are nicely charred. Sprinkle with salt, pepper and Arizona seasoning*. Drizzle with remaining marinade.
For chops: Preheat a large skillet OR start coals for grill. When the coals are ready or the skillet is hot, remove pork from marinade and brush off some of the oregano. Add to pan (or grill) and cook until nicely seared, about 5 minutes, turn over and cook for another 7 minutes (depending on thickness of chops).
Brush with a bit of the marinade and then serve, topped with piperade. Serve with some home fries or oven roasted (or grilled) potatoes.
*original did not ask for this. I thought it would add more heat and flavor to the veggies. Omit if you don’t have it or can’t get any.
Yield: 4 servings
Adapted from Emeril at the Grill by Emeril Lagasse