Pork Chops With Peppers, Vinegar And Black Olives

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
740
FAT
141%
CHOL
79%
SOD
970%

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Ingredients for 4 servings

2 quarts cool water

1/2 cup kosher salt

3/8 cup sugar

Herbs and seasonings of choice

4 rib pork chops, cut 1 1/4- to 1 1/2-inches thick, lightly scored around fatty edges

1 recipe Brine for Pork

Kosher salt

Fresh coarsely ground black pepper

3 tablespoons extra-virgin olive oil, plus more for drizzling

All-purpose flour, for dredging

2 large red bell peppers, seeds, stems and ribs removed, cut into 1/4-inch-thick strips

1 small red onion, peeled and cut into 1/4-inch-thick rings

1/4 teaspoon crushed red pepper flakes

3/4 cup dry white wine

1/4 cup good-quality white wine vinegar

2 large anchovy fillets, chopped and then mashed to a paste, or 2 teaspoons anchovy paste

1/3 cup coarsely chopped black olives, such as gaeta or kalamata

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