Pork Chops with Balsamic Vinegar and Sweet Peppers

Name: Pork Chops with Balsamic Vinegar and Sweet Peppers
Yield: Serves 4
Ingredients: 1 cup, sugar; , Table salt; 4 , bone-in rib loin pork chops, each 3/4 to 1 inch thick and 7 to 9 ounces; , Ground black pepper; 2 tablespoons, olive oil; 1 , large onion, chopped fine (about 1 1/4 cups); 1 , large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips (about 1 1/2 cups); 1 , large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips (about 1 1/2 cups); 2 , anchovy fillets, minced (about 2 teaspoons); 1 sprig, fresh rosemary, about 5 inches long; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 3/4 cup, water; 1/2 cup, balsamic vinegar, plus optional 2 tablespoons to finish sauce; 2 tablespoons, unsalted butter, cold; 2 tablespoons, chopped fresh parsley leaves; 1 tablespoon, chopped fresh thyme leaves

Main Courses
Vegetables
Pork

Appears in Cook's Illustrated January/February 2005

This Italian dish of juicy pork chops cooked with sweet peppers and vinegar can lose a lot in translation. Could we interpret this classic for modern American cooks?

SERVES 4

TIME 1 hour, plus 30 minutes brining

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