Serves 4 with leftovers
|12||thin (½-inch) boneless pork loin chops (about 2¼ pounds)|
|Salt and black pepper, to taste|
|4||tablespoons olive oil|
|3||cloves garlic, thinly sliced|
|1||tablespoon fresh thyme leaves|
|1||roasted red bell pepper from a can or jar, cut in ¼-inch pieces|
|2||teaspoons white wine vinegar|
|2||tablespoons chopped fresh parsley (for garnish|
1. Sprinkle the pork chops with salt and pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Brown 6 of the chops for 3 minutes or until they release easily from the pan. Turn and brown the other sides for 3 minutes more. Transfer the pork to a platter. Cook the remaining 6 chops in 1 tablespoon oil in the same way; transfer to the platter.
2. Add the remaining 1 tablespoon oil to the pan. Cook the garlic, stirring often, for 30 seconds, or until it starts to sizzle steadily. Add the thyme, red pepper, and vinegar. Cook, scraping the bottom of the pan to incorporate any browned bits.
3. Return the pork chops and any juices on the platter to the pan. Cook 1 minute more, turning the chops to coat them with the garlic mixture. Set aside 4 chops for the salad. Sprinkle the remaining chops with parsley and serve with roast potatoes.