Pork Chops With Vinegar And Sweet Peppers

1. Dissolve 3 tablespoons salt and sugar in 1-1⁄2 quarts cold water in large container. Submerge chops in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chops from brine; thoroughly pat dry with paper towels, season with 3⁄4 teaspoon pepper, and set aside.
2. Adjust oven rack to middle position; heat oven to 400 degrees. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking; swirl skillet to coat with oil. Place chops in skillet; cook until well browned, 3 to 4 minutes, using spoon or spatula to press down on center of chops to aid in browning. Using tongs, flip chops and brown lightly on second side, about 1 minute. Transfer chops to large plate; set aside.
3. Set skillet over medium-high heat. Add onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add peppers, anchovies, and rosemary; cook, stirring frequently, until peppers just begin to soften, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add water and 1⁄2 cup vinegar and bring to boil, scraping bottom of pan with wooden spoon to loosen any browned bits. Reduce heat to medium; simmer until liquid is reduced to about 1⁄3 cup, 6 to 8 minutes. Off heat, discard rosemary.
4. Return pork chops, browned side up, to skillet; nestle chops in peppers, but do not cover chops with peppers. Add any accumulated juices to skillet; set skillet in oven and cook until chops registers 145 degrees, 8 to 12 minutes (begin checking temperature after 6 minutes). Using potholders, carefully remove skillet from oven (handle will be very hot) and cover skillet with lid or aluminum foil; let rest for 5 to 7 minutes. Transfer chops to platter or individual plates. Swirl butter into sauce and peppers in skillet; stir in 2 tablespoons vinegar (if using) and parsley. Season with salt and pepper to taste, then pour or spoon sauce and peppers over chops. Serve.

PORK CHOPS WITH BALSAMIC VINEGAR AND SWEET PEPPERS
Substitute balsamic vinegar for white wine vinegar and add 1 tablespoon chopped fresh thyme along with parsley in step 4.