This is my kind of sauce, easy, tasty and adaptable. I didn’t change a thing from a Sam Sifton recipe I found in “NYT Cooking.” I served it on pork chops but could have also used chicken or beef.
In a small sauce pot, saute a few sliced garlic cloves in a splash of olive oil. Once translucent, add the brine from a jar of hot pickled red peppers, the halved and seeded peppers and a cup of white wine. For even more heat, add a pinch or two of chili flakes. Cook on medium heat until the liquid is reduced by half and then set aside.
Salt the pork chops and cook over medium-high heat in a large frying pan. Once the meat is browned on both sides and cooked to your desired doneness, remove from the pan.
Turn down the heat to medium-low and then pour the reduced sauce into the pan along with a couple of tablespoons of butter. Stir until the butter melts and forms a velvety consistency. Salt and pepper to taste and then serve over the chops.