Pork Chops in Roasted Pepper Sauce | Tender Pan-Fried

Pat the pork chops dry with a paper towel and season them generously on both sides with sea salt, ground black pepper, and sweet paprika. Heat a large deep skillet or pan with one tablespoon of sunflower oil over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until an appetizing golden crust forms. Transfer them to a plate and keep warm, covered.

Drain the roasted peppers. Place three-quarters of the roasted peppers in a tall container and blend until smooth with an immersion blender to get a velvety paste, and slice the rest into thin strips for a pleasant texture in the sauce.

In the same pan where you browned the meat, add the remaining sunflower oil, the finely chopped onion, and the crushed garlic cloves. Sauté over medium heat for 3-4 minutes until the onion becomes translucent and sweet. Pour in the dry white wine to deglaze the pan, scraping up all the flavorful browned bits with a wooden spatula. Let the wine simmer for 2 minutes until the alcohol evaporates.