Pan Seared, Thick Cut Boneless Pork Chops with Red Pepper Vinegar Sauce

Ingredients

• 2.5 - 3 lb centre cut, pork loin roast
• 2 Tbs veg oil
• 3/4 cup roasted red pepper
• 2 jarred cherry peppers
• 2 garlic cloves
• 2 anchovy filets
• 2 tsp dried rosemary
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup of water
• 2 Tbs white wine vinegar
• 1/3 cup olive oil
• 2 Tbs chopped parsley

Directions

1. Cut roast in half, and then each half in half to create 4, honkin' pork chops.
2. Heat a cast iron skillet in cold oven, and turn temp to 500 degrees. When the oven is heated, the pan will be too.
3. Pat chops dry and season with salt and pepper.
4. Place pan on high heat and add 2 Tbs veg oil.
5. Once smoking, add chops to pan and cook for 2 mins, flip for 2 and continue flipping for 10 - 12 mins.
6. Look for 125 - 130 degrees - tent with foil and let sit for 15 minutes.
7. Combine sauce ingredients (peppers to pepper) and pulse in food processor until finely chopped.
8. Add 1/4 cup of water and 2 Tbs white wine vinegar and process to combine.
9. Move to bowl and whisk in 1/3 cup of olive oil and 2 Tbs of chopped parsley