Pork Chops with Pepper and Capers

(Courtesy of Mario Batali)

Ingredients:
6 qts. water
1 c. kosher salt
1 c. packed brown sugar
12 black peppercorns
4 bay leaves
6 pork rib chops
Salt and freshly ground pepper
1 c. all-purpose flour
3 Tbsp. extra-virgin olive oil
3 bell peppers (1 each red, green yellow), cored then seeded and cut into thin strips
5 bulb onions (green tops reserved and sliced and bulbs cut into rings
1/4 c. black olives, pitted and chopped
1 Tbsp. hot red pepper flakes
1 Tbsp. capers (with their brine)
1 c. dry white wine
1 Tbsp. balsamic vinegar

Directions:
In a small saucepan, combine 2 c. water, kosher salt, brown sugar, peppercorns and bay leaves.  Bring to a boil over high heat, stirring to dissolve the salt and sugar.  Pour into a large pot or other container and add the remaining 4 qts. of cool water.  Stir to mix well, add the pork chops, cover and refrigerate overnight.

Drain the chops and pat dry with paper towels.  Season the pork on both sides with salt and pepper, then dredge in the flour.

In a 12 inch saute pan, heat the olive oil over high heat until smoking.  Add 3 chops to the pan and cook until dark golden brown on the first side, about 7 minutes.  Turn over and cook until browned on the second side, about 4 minutes, then transfer to a plate and repeat with the other 3 chops.

Add the peppers, onions, olives, red pepper flakes and capers and stir with a wooden spoon to loosen the brown bits from the bottom of the pan.  Add the wine and bring to a boil.  Lower the heat, place the pork chops in the pepper mixture and simmer for 10 minutes (the pork should be cooked to 135 degrees).

Season the sauce with salt and pepper to taste.  Toss the reserved onion tops in balsamic vinegar and add to pepper and onion mixture.  Plate pork chops with pepper and onions on top and serve.