Hot Cherry Pepper-Double Stuffed Pork Chops
Double-Stuffed Pork Chops
If you don't like a little spice in your life, then stop reading this now. I mean it, STOP!
Ok then, for those adventurous eaters, this is a recipe that is sure to make your eyes tear just a bit. With a double kick, these pork chops make for a hearty dinner in a short amount of time. For the real daredevils, when sautéeing them, cook them in the oil from the pepper jar.
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- Four 1-inch bone-in pork chops
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 1/2 cup shredded pepper jack cheese
- One 8-ounce jar of hot stuffed cherry peppers
Chef Frank Pellegrino Jr.'s Rao's Grilled Pork Chops on THE Dish
Chef Frank Pellegrino Jr., the fourth-generation owner/operator of Rao's in New York City, started working in the restaurant from the age of 10.
Rao's opened in 1896, and the original restaurant in New York's East Harlem is still in the same location.
After all these years, Pellegrino is still at the restaurant nearly every night of the week. His first cookbook, "Rao's On the Grill," was released in 2012 and written as a companion book to the two Rao's cookbooks written by his father, Frank.
Pellegrino joined "CBS This Morning: Saturday" to serve up Rao's grilled pork chops with hot and sweet cherry peppers.
Rao's Grilled Pork Chops With Hot And Sweet Cherry Peppers
4 (10-ounce) pork rib chops, cut about 1-inch thick
1/2 teaspoon freshly ground black pepper
3 garlic cloves, crushed under a knife and peeled
1 cup pickled sweet cherry peppers, cored, halved and seeded
1 cup pickled hot cherry peppers, cored, halved and seeded
1 cup brine from pickled cherry peppers
2 tablespoons cold, salted butter
Freshly ground black pepper
Chopped fresh flat-leaf parsley for garnish
1. Prepare an outdoor grill for direct cooking over medium-high heat (450 degrees).
2. Season the chops with the salt and pepper. Let stand at room temperature while the grill is preheating.
3. To begin the Cherry Pepper Sauce: Place a large, flameproof skillet on the cooking grate. Add the oil and garlic. Cook, with the lid closed as much as possible, until the garlic turns golden, about 2 minutes. Add the sweet and hot peppers, brine and wine and bring to a boil over high heat. Cook until the liquid had reduced by half, about 10 minutes. Remove from the heat. (The sauce can be made up to 2 hours ahead.)
4. Brush the cooking grate clean and lightly oil the grate. Grill the veal chops, with the lid closed as much as possible, until the undersides are grilled, about 4 minutes. Flip the chops and grill to sear the opposite sides, about 4 minutes more. Remove the veal chops from the grill. The veal will be rare but will finish cooking in the sauce.
5. To finish the sauce: Return the skillet to the grill. Add the veal chops. Cook, basting the chops with the sauce, until the chops show a hint of pink when the meat at the bone is pierced with the tip of a sharp knife, about 4 minutes. Transfer each chop to a dinner plate. Add the butter to the skillet and stir until the butter dissolves and lightly thickens the sauce. Season to taste with salt and pepper. Spoon equal amounts of the peppers with their sauce over the chops, sprinkle with parsley and serve.
Green Bean And Potato Salad
3 white-skinned potatoes, peeled and cut into 1/2-inch cubes
1 pound green (string) beans
1/2 teaspoon red wine vinegar
1/4 teaspoon minced garlic
1/4 red onion, cut into thin half-moons
Freshly ground black pepper
1. Put the potatoes in a large saucepan and add enough cold water to cover. Add 1 tablespoon of salt. Bring to a boil over high heat. Reduce the heat to medium and cook just until the potatoes are tender, 12 to 15 minutes. Drain and rinse the potatoes under cold running water. Transfer to a bowl and let cool.
2. Fill the saucepan with fresh water and bring to a boil over high heat. Add a big pinch of salt and the green beans. Cook just until the beans are crisp-tender, about 4 minutes. Drain and rinse the beans under cold running water. Let cool.
3. Transfer the green beans to a large bowl. Whisk the vinegar and garlic together in a small bowl. Gradually whisk in the oil. Pour over the green beans, add the lemon juice and toss. Add the potatoes and red onion and gently fold them into the beans. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours. Serve chilled with the lemon wedges.
Rao's Pasta Salad With Tomatoes, Mozzarella, And Basil
12 ripe plum tomatoes, cored, seeded and diced (about 4 cups)
1 (7-ounce) ball fresh mozzarella, cut into bite-size pieces
1 cup extra-virgin olive oil
2 tablespoons finely chopped, fresh, flat-leaf parsley
8 large fresh basil leaves, torn into dime-size pieces
2 teaspoons diced red onion
1 1/2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1 pound short pasta, such as fusilli (spirals) or farfalle (bow ties)
6 whole fresh basil leaves for garnish
1. Mix together the tomatoes, olive oil, mozzarella, parsley, torn basil, red onion, oregano, salt, pepper and garlic in a large bowl. Cover and let stand for 30 minutes. (The tomato mixture can be made and refrigerated up to 12 hours ahead.)
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until tender. Drain and rinse under cold water. Drain well.
3. Using a slotted spoon, transfer about 1/2 cup of the tomato mixture to a bowl to use as a topping and set aside. Add the pasta to the larger amount of the tomato mixture and mix well. Top with the reserved tomato mixture and the whole basil leaves. Serve immediately.
Grilled Artichokes With Spicy Lemon Dip
3/4 cup extra-virgin olive oil
1/4 teaspoon crushed, hot, red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1. Bring a large pot of salted water to a boil over high heat.
2. To make the Dipping Sauce: Whisk the ingredients together in a small bowl. Let stand at room temperature while cooking the artichokes.
3. For each artichoke, if the stem is attached, cut it off at the base. Rub the cut area with a lemon half. Using kitchen scissors, snip off the thorny tips of the leaves. Snap off the small, tough outer leaves. Rub the artichoke all over with the lemon half.
4. Place squeezed lemon halves into the boiling water. Add the artichokes and boil until they turn olive green, about 7 minutes. Drain and rinse under cold running water. Transfer to a bowl of ice water and let cool completely. Drain again and pat dry with paper towels. Using a large knife, cut each artichoke in half lengthwise. Remove the choke from each half by scraping it out with the edge of a soupspoon. Pat dry to remove water from the inner leaves. Transfer to a large bowl. Drizzle with the oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and toss to coat.
5. Prepare an outdoor grill for direct cooking over medium-high heat (450 F).
6. Brush the cooking grate clean. Place the artichokes, cut-side down, on the grate. Grill, with the lid closed as much as possible, until seared with grill marks, about 3 minutes. Rotate 90 degrees and cook to sear with crosshatch marks, about 3 minutes more. Flip the artichokes and continue grilling until the leaves can be easily pulled off an artichoke half, about 6 minutes more. Season to taste with salt and pepper. Transfer to a platter and serve with your favorite sauce for dipping the leaves. Be sure to put out an empty bowl for collecting the scraped leaves.
Grilled Red Peppers With Pignoli And Raisins
1/4 cup extra-virgin olive oil
1/4 cup pignoli (pine nuts), toasted in a skillet (Note: To toast pignoli (pine nuts), heat an empty skillet over high heat. Add the pignoli and cook, stirring often, until toasted, about 1 minute. Transfer to a plate and let cool.)
1 tablespoon minced garlic
1 tablespoon finely chopped, fresh, flat-leaf parsley
Freshly ground black pepper
1. Preheat an outdoor grill for direct cooking over high heat (550 F).
2. Clean the grill grate and lightly oil the grill. Put the peppers on the grill. Grill, with the lid closed as much as possible, turning the peppers occasionally, until the skin is blackened and blistered, about 12 minutes. Transfer to a heatproof bowl and cover tightly with plastic wrap (or put them in a paper bag and close the bag). Let stand to steam and cool for about 20 minutes.
3. Once the peppers have cooled, peel off the charred skins, which should come off easily. Split each pepper open and remove the seeds and ribs. Slice the peppers into 1/4-inch strips.
4. Drain the pepper strips in a colander. Place a paper towel on the peppers to soak up more of the excess juices. Put the colander on a plate and refrigerate for an hour or so to chill the peppers.
5. Discard the paper towel. Combine the peppers, olive oil, raisins, pignoli, garlic and parsley in a bowl and toss to coat the peppers well. Season to taste with salt and pepper. (The peppers can be made up to 8 hours ahead, covered with plastic wrap and refrigerated.) Serve chilled or at room temperature.
S'mores Bread Pudding
Butter, for greasing ramekins
6 large eggs, lightly beaten
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
8 cups (about 12 slices) white bread, cubed
2 cups miniature marshmallows
1 1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup miniature marshmallows
1/2 cup semisweet chocolate chips
1. Prepare an outdoor grill for indirect cooking over medium-high heat (450 F). Lightly butter eight 8-ounce ramekins.
2. Whisk the milk, eggs and vanilla in a large bowl. Mix together the sugar and cinnamon in a small bowl. (This helps cinnamon from clumping when added to the liquids.) Add the cinnamon-sugar to the egg-milk mixture and whisk. Add the bread cubes, marshmallows and chocolate chips to the milk mixture and stir well. Let stand for 10 minutes to allow the bread to soak up some of the liquid. Spoon equal amounts of the pudding into the ramekins. Cover each ramekin loosely with aluminum foil.
3. Place the ramekins on the cooler side of the grill, not over the heat source. Cook, with the lid closed as much as possible, for 10 minutes. Remove the foil and continue cooking until the puddings are puffed and golden brown and a knife inserted in the center of a pudding comes out clean, about 10 minutes more. Remove the ramekins from the grill.
4. To make the Marshmallow Drizzle: Combine the marshmallows, chocolate chips and milk together in a small saucepan over low heat. Cook, stirring often, until melted and smooth, about 5 minutes. Drizzle some of the marshmallow mixture over each pudding and serve warm.
Cocktail - The New Yorker
1 1/2 oz. Skyy Moscato Grape
Shake all ingredients and strain into a chilled cocktail glass. Garnish with a basil leaf and a sliced grape.
Pork chops, onions, peppers and golden potatoes all cooked in one pan to create a plateful of deliciousness.
Prep time 15 mins
Cook time 20 mins
Total time 35 mins
2 center cut pork chops
2 small Yukon Gold potatoes, parboiled and cut into 1 inch slices
1 small red bell pepper, seeded and cut into large dice
½ onion, thickly sliced
1 clove garlic, chopped
4 small sweet vinegar cherry peppers (or any other pepper packed in vinegar), seeded and cut into small dice
1 or 2 tablespoons red wine vinegar, depending on your taste
1 cup dry white wine
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper to taste
1 Slit the fat on the edge of the chop in several places. (This will keep the chop from curling while cooking.)
2 Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper.
3 Put a large cast iron or saute pan over medium-high heat and add the olive oil.
4 When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste.
5 Brown the potatoes on both sides. Set them aside on a large plate or platter.
6 Add the pork chops to the pan. (Do not crowd the pork chops or they will steam rather than brown.)
7 Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes. (You do not need a nice brown crust on the second side because it will not be the presentation side of the pork chop so do not overcook the chops. The chops should be barely pink inside.)
8 Sear the fat on the side of the chop if you want to cook some fat off and get some color on the side.
9 Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.
10 If the pan has too much fat pour some out and if it is too dry add a bit more oil.
11 Add the onions and red bell pepper and sprinkle with salt.
12 Saute until the onions take on some color and the bell pepper is soft.
13 Add the cherry peppers and garlic mix everything together and cook for a minute or two more.
14 Add the vinegar and mix well.
15 Take everything out of the pan, raise the heat to high and add the white wine.
16 Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by ⅓.
17 Put the chops, vegetables and any juices back in the pan to reheat briefly.
18 Place the chops on a serving platter either covered by or surrounded by the potatoes, onions and cherry peppers.
19 If there is any sauce left in the pan pour it evenly over the chops and vegetables.
20 Serve immediately.
The Literate Chef
• 6 boneless center cut pork chops, about ¾ inch thick, approximately 2.75 – 3 lbs total
• Kosher Salt and freshly ground black pepper to taste
• 3 Tablespoons of Extra Virgin Olive Oil
• 7 cloves of garlic, sliced
• 2 cups of dry white wine
• 1/3 cup of sliced hot cherry peppers, stems removed
• 2 large (35 oz.) jars of fire-roasted sweet peppers, about 4 cups sliced
• ¼ cup of balsamic vinegar
1. Sprinkle the pork chops with salt and freshly ground pepper on both sides.
2. In a heavy stainless steel or cast iron skillet that has a cover, heat the olive oil on medium/high. (note 1)
3. Add the garlic and stir for 2 -3 minutes, do not let it brown.
4. Raise the heat to high and add the pork chops, brown for 5 minutes on each side.
5. When pork chops are browned to your liking, remove them from pan and set aside.
6. Remove the garlic and pour off all of the fat except for about 2 tablespoons.
7. Turn the heat to high, add the wine deglazing the pan, and let it boil for about 3 minutes.
8. Return the pork chops to the pan with any juice that has collected.
9. Add the cherry and roasted peppers and mix them in.
10. Cover the pan and continue to cook on high for 5 minutes, turning the chops once or twice. (note 2)
11. Remove the cover, lower heat to medium and cook for 5 more minutes turning the chops once or twice.
12. Stir in the balsamic vinegar and continue cooking for 3 minutes more.
13. Remove the pork chops and peppers to a plate and cover with aluminum foil and reduce the gravy, or add a tbsp. or two of Wondra® to a thicken to your liking.
We usually serve this dish with sides of fresh broccoli rabe, sautéed in garlic and oil and Pearled Couscous, which soaks up the extra gravy very nicely.
Note 1: If you do not have a stainless steel or cast iron skillet, which gives the best browning, use a non-stick skillet, but halve the amount of olive oil.
Note: 2: At this point, you can transfer the pork and peppers to a pot or casserole, add the balsamic vinegar to the gravy and thicken to your liking, then add to the pot or casserole and cover for up to 2 or 3 hours. The chops will continue cooking from the residual heat. Ten minutes before serving re-heat the pot and serve as above.
Eh, not great--despite the promising ingredients, they didn't come together very well, and the result wasn't all that exciting. I used red cherry peppers (not jalapenos), threw in a tablespoon of balsamic to the reduction, and let the herb rub sit on the chops for 40 minutes. The 1-inch thick chops took more than 4-6 minutes to cook through and turned out a bit tough.
Don't let anyone tell you that this is anything less than DELISH! Use quality jarred roasted peppers if short on time. I used a cup of peppardews (sweet/hot cherry peppers in a vinegar brine) In place of the cherry peppers. Followed rest of recipe, but also added 2-3 tbs good-quality balsamic to broth/wine mixture and returned chops to pan during reduction period. We licked our plates clean. Sure this would also be successful with chicken.
It's really good. but it's forgetable. if you know what I mean. But I did gave it 3 forks.
I used carmen peppers instead of red bell and substituted red pepper flakes for the heat because I didn't have fresh jalapenos or cherry peppers. It was awesome. Definitely will make again.
This one is a weeknight keeper. really delicious and easy.
Semi time intensive(For a weeknight) but ultimately worth the effort. When the fork went down the comment was "That was good babe". Keeper for me. Roasted red peppers are succulent. Definitely a unique twist on sometimes bland pork chops.
I'm not in a hurry to repeat and I wonder if I left something out, or a miss measure. I ended up having to finish the wine.:)
Definitely a good recipe but the flavors could have been stronger. Next time will add more rosemary.
Not worth the effort. Flavors didn't gel. Did roast the red peppers, but used some jalapeno instead of cherry peppers.
This was tasty. We did not have time to roast the peppers for a weekday dinner but it was still good. We added black beans just because we had it and it turned out to be a good combination.
Great recipe! I make it for kids, so I leave out the spicy peppers and it's still a big WOW for the taste buds. I also let the garlic, rosemary, salt and olive oil sit on the chops for an hour or so -- extra yummy!
Sauce was a big hit-I also used roasted peppers from a jar to save time-cooked pork a little more than recommended.
This was fantastic, so many layers of flavors going on here. I roasted two red bell peppers and one yellow. I also used fresh herbs (I added a little tyme along with the rosemary) I like spicy things so I used two Fresno peppers and one jalapeno. I also like sweet with my heat so I also added some honey. I have a lot left over and I can't wait to use it on other things.
I love love love this sauce- there are only 2 of us but I made the full sauce recipe, and served the rest over noodles. I made the recipe as written, and it came out great! Does't take too long to make for a weeknight meal, either.
i just used the chops recipe and it was great. very simple and tasty. they turned out to be very juicy. maybe next time i'll try the sauce.
Used boneless chops and roasted peppers from a jar fresh red jalapenos gave it plenty of bit. Very nice as leftovers as well.
4 Forker for me, Love these Chops.
Sauce had a nice bite. Substituted 2 serrano chiles, and used roasted red peppers from a jar to save time.
Pork Medallions with Cherry Peppers
I sure hope you love pork because this week on the blog it’s going to be a pork-a-palooza. I mean every pork dish I’ve made and haven’t posted is going to be going up this week!
Here we go with #1…Pork Medallions with Cherry Peppers
One of my favorite Italian dishes is pork and cherry peppers (a.k.a vinegar peppers). These peppers are a staple in my kitchen. I use them for antipasto, stuffed peppers and also when cooking pork, chicken or veal dishes. This is actually the time of year most old fashioned Italian families (at least here in NY) can/preserve cherry peppers in vinegar.
So you don’t have an old fashioned Italian family that stores peppers for the winter? Don’t worry you can still make this dish by getting cherry peppers from your local market or specialty store. Some brands I use and have seen in my local markets are B&G or Cento.
Pork and peppers kinda go together like white on rice (as the old saying goes). I always use sweet peppers but if you like it hot, hot,hot then by all means go for it! Here’s how I make this dish:
- begin by trimming off the fat from the tenderloin, then slicing into 1/4″ to 1/2″ medallions (trying to keep all the same thickness), season and then sear in a hot saute pan with olive oil. I use an oven safe skillet so I can pop into a hot oven for 10-15 minutes at the end.
- as the pork medallions are cooking drain/remove all the peppers from the jar, but reserve about a 1/2 cup of the pepper juice. Then quarter the peppers and set aside. Best practice is to just keep them the same shape and size for even cooking. Once the medallions have seared on both sides over medium/high heat transfer them to a warm dish and cover.
- now add the garlic, chopped vinegar peppers and butter to hot the pan and saute on medium heat for a few minutesthen add the chicken stock and vinegar juice. Bring it to a simmer and return the pork medallions to the pain.
- mix all together and then place into a preheated oven. Roast for about 15 minutes or until the medallions are cooked through. Very carefully remove the pan from the oven and let it cool before transferring to a serving tray.
Give this recipe a try and not just because it happens to be one of my favorites but because it’s a quick meal that I really think you’ll like it.
Stuffed Pork Chops
Preheat an outdoor grill or grill pan to high. In a casserole dish, whisk together the orange juice concentrate, vinegar, cornstarch, cloves and 1 1/2 cups water.
In a medium bowl, combine the bread, raisins, garlic powder and 1/4 cup of the juice mixture season with salt and pepper.
Cut a 2-inch-wide pocket through the center of each chop, cutting from the fatty side toward the bone. Spoon 3 tablespoons of stuffing into each pocket. Marinate the chops in the juice mixture for 30 minutes.
Lower the grill temperature to medium. Grill the chops, covered, basting once, until golden, about 4 minutes. Turn, and baste again. Cover and grill the chops until an instant-read thermometer inserted into the center registers 150 degrees , about 4 minutes.
Pork Chops with Hot Cherry Peppers
This hot, spicy, sweet and savory dish is a favorite of mine. Inspired by my mom’s recipe which, in turn was inspired by Asian cuisine. It goes perfectly with rice but will also work great with some garlic roasted potatoes!.
- 4-6 Pork Chops
- 1/2 onion, diced finely
- 2 cloves crushed and finely diced Garlic
- 4-6 Hot Cherry Peppers (pickled)
- 1/4 cup vinegar from the Hot Cherry Peppers.
- 1/4 cup Teriyaki Sauce
- 2 tsp Soy Sauce
- 1 tsp Zio’s Browning Sauce (beef)
- 1/2 cup water
- Avocado oil
- salt and white pepper
- 2 tbsp sesame oil
- 2 tbsp apple cider vinegar
- 1 tbsp teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp vinegar from hot cherry peppers
1. Remove the pork chops from marinade (save marinade), let drain and season with salt and white pepper
2. Brown pork chops in 2 tbsp avocado oil + 1 tbsp sesame oil. Remove the pork chops and set aside.
3. Sauté the onions and garlic
4. Add the marinade, 1/4 cup teriyaki sauce and 1/4 cup vinegar (from hot cherry peppers) + cherry peppers
5. Add 1 tbsp browning sauce and 1/2 cup water.
6. Let come to simmer and then add the chops, let cook for about 10-15 minutes or until reduced as you like.
The Grape Gourmet
• health • wellness • culture • flavor •
For the hot and sweet pepper relish:
Preheat oven to 425°F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
For the balsamic reduction:
Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature it will thicken as it cools.
For the pork chops:
Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145°F on instant read thermometer), about 10 to 12 minutes total.
Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.
- 4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
- 1 teaspoon salt
- ¾ teaspoon freshly ground pepper
- 3 tablespoons butter, divided
- 3 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 large jalapeño pepper, seeded and minced
- ⅓ cup dry white wine
- 1 cup chicken broth
- ½ cup red pepper jelly
Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
Add flour and jalapeño to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet cook 1 minute or until almost completely reduced.
Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet turn to coat. Serve pork with sauce.