Mushroom-Pepper Chops in Sauce ~
~ Skirt in the Kitchen ~
Another Skirt in the Kitchen favorite of all time– Prepare meat with deep-flavored seasonings; bone-in for more flavor, technique in cooking– all taken into consideration without substituting a single ingredient. The banana peppers and chilies give it the final touch it needs for this to be an outstanding dish.
Preheat oven to 400 degrees Fahrenheit.
Season six pork chops brought to room temperature– McCormick Grill Mates Applewood Rub, McCormick’s ground Chipotle Chile Pepper, kosher salt, coarse black pepper– With seasonings, cover both sides of each chop…
Liberally layer sliced white onion rings on the tops of each. Bake uncovered in the oven for 30 minutes without turning.
Turn over after 30 minutes, making sure that the onions are underneath the meat chops. Bake for 15 minutes.
Take out of the oven, turn the chops back over to their original sides and arrange the baked onions over the tops again. Cover with aluminum foil.
Saute in butter and olive oil, 1 pound of sliced mushrooms, left large-cut.
Chop 3/4 (medium-size) of a red bell pepper, and finely chop 2 garlic cloves. Add.
Slice 3 scallions thinly… also add.
One red serrano chile pepper, chop finely and stir in, as well as fresh cilantro and fresh German thyme.
Finally, thinly slice in ringlets of 1 large banana pepper and add 1 4-ounce can of chopped green chiles. On medium to medium-low heat, constantly stir in a little at a time 1 cup heavy whipping cream, cooking a little down little by little then adding all of it little by little until desired thickness, but you need all of it to give it the sauce that you want for this; and the culmination of flavors cooked into the heavy cream makes this unbeatable.
Add salt to taste.
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