These pork shoulder steaks are paired with a bright, tangy and sweet pickled pepper sauce

Ingredients

• 4 (1- to 1 1/4-inch thick) pork shoulder steaks, about 4 1/4 pounds total
• 4 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 (16-ounce) jar mild sweet cherry peppers
• 2 tablespoons pure olive oil
• 6 garlic cloves, thinly sliced (about 1 1/2 to 2 tablespoons)
• 1/3 cup dry white wine
• 1 3/4 cups lower-sodium vegetable broth
• 2 teaspoons granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh oregano, , plus more for garnish

Directions

1. Score fat on pork chops in 1/2- to 3/4-inch increments, if needed (if fat is 1/8- to 1/4-inch thick), using a small sharp paring knife, cutting all the way down to the meat. Pat pork chops dry using paper towels, and sprinkle evenly with salt and pepper; place on a wire rack placed over a large rimmed baking sheet lined with aluminum foil; refrigerate, uncovered, for at least 5 hours or up to 18 hours.
2. Preheat oven to 425°F. Drain cherry peppers, reserving 3/4 cup of liquid. Remove and discard stems from cherry peppers. Chop cherry peppers into 1/2- to 3/4-inch pieces; set aside.
3. Heat oil in a large skillet over medium-high until shimmering. Add 2 pork chops; cook until golden brown on both sides, 2 to 4 minutes per side, adjusting heat as needed to prevent overbrowning. Remove wire rack from rimmed baking sheet, and place browned pork chops on foil-lined baking sheet. Repeat process with remaining 2 pork chops. Reserve 1 tablespoon drippings in skillet; discard remaining drippings.
4. Roast pork chops in preheated oven until an instant-read thermometer inserted into thickest portion of pork chops registers 135°F to 140°F, 8 to 12 minutes. Transfer pork chops to a large cutting board; loosely cover with foil.
5. Meanwhile, add chopped peppers and garlic to skillet; cook over medium, stirring often, until fragrant and garlic is just softened, 1 to 2 minutes. Add wine; bring to a simmer over medium, stirring often. Cook, stirring often and scraping bottom of skillet to loosen browned bits using a wooden spoon, until wine evaporates, 2 to 3 minutes. Add broth, reserved pepper liquid, and sugar; increase heat to medium-high, and bring broth mixture to a simmer. Stir in any pork drippings left on baking sheet. Continue to simmer, stirring often, until mixture is just slightly thickened and reduced by about one-fourth, about 10 minutes. Stir in butter and oregano; cook, stirring often, until butter is melted.
6. Slice pork chops against the grain and on an angle into 1/2-inch-thick slices. Transfer to a platter; spoon pepper mixture over top. Drizzle with any remaining sauce in skillet. Garnish with additional oregano.