Stir Fried Pork Chops and Peppers with Spicy Ketchup
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2 pounds thin individual pork chops, cut in half
1 cup all purpose flour
2 tablespoons rough chopped fermented black beans
2 jalapeños, minced
1 tablespoon minced garlic
2 red bell peppers, sliced
2 med onions, sliced
1 cup chicken stock
1 cup ketchup
Kosher salt and freshly ground black pepper to taste
Season flour with salt and pepper. Coat the pork chops in flour, pat off extra flour. Add ¼ cup oil to a cast iron pan on high heat, cook the pork chops in batches until golden, brown and still rare. Set aside. In pan, drain oil, and coat lightly with more oil, add fermented black beans, jalapeños, garlic, peppers and onions for 2 -3 minutes. Add stock to pan, stir and add in ketchup, stir to combine. To serve, top pork chops with mixture.
Chateau de la Brouilly100% Gamay The wine has greater body and a longer life than most Brouilly. Light and fragrant, deep purple in color, it is full of the typical berry-like flavors that are hallmarks of the best Brouilly. Fermented in stainless steel vats then bottled the following spring to capture the fruit of the Gamay grape. Serve slightly chilled.