A golden crust gives way to buttery, marbled meat, immediately hit by the sweet heat of blistered peppers and sticky balsamic pan drippings. Thick-cut Berkshire pork chops get pan-seared to develop deep flavour before taking a quick roast in the oven. We build the pan sauce right in the rendered pork fat, tossing in thin-skinned Jimmy Nardello peppers, Honeycrisp wedges, spicy Calabrian chili, and a splash of chicken stock and balsamic vinegar. Served with a cool, peppery radicchio and fresh apple salad, this dish balances rich, sweet, savoury, and spicy in every bite.
