This recipe is the answer to that age-old question, \"Is there such a thing as using too many types of pepper on a pork chop?\" Apparently, there is not, since we used seven different types of peppers here, both dried peppercorns and freshly diced, and it was amazing. You might have to go to the fancier grocery store in town, but it shouldn't be too hard to find the four different peppercorns used in this dish. But the combo of the intensely flavored dry peppercorns, and the vibrant, fruity, fresh peppers was a perfect marriage. Get the recipe for Chef John's Peppercorn Pork Chops with Warm Pickled Pepper Relish.
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