Servings
Font
Back
Italian-Style Smothered Pork Chops
5 from 6 votes

Italian-Style Smothered Pork Chops

All you need to do is plan in advance to make these incredible chops. If you can, let the chops chill in the brine for 48 hours. Preparation is quick and easy. Serve over mashed potatoes, pasta, or rice for the perfect meal.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 d
Total Time
2 d 40 mins
Servings: 4 people
Calories: 507 kcal
Course: Main Course
Cuisine: Italian, Italian-American Fussion

Ingredients

For the Brine
  • 3 tablespoon dark brown sugar
  • 3 tablespoon kosher salt
  • 1 cup water hot
  • 2 cups water cool
  • 7 peppercorns black or green
  • 1 onion peeled and sliced into slivers
  • 2 cloves garlic peeled and crushed
  • 3 clove whole
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 1 tick of cinnamon
  • 4 pork loin chops about 1 inch thick, each
For the Sauce
  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup chicken stock
  • ½ cup sweet cherry peppers quartered and seeded
  • ½ cup hot cherry pepper quartered and seeded
  • ¼ cup sweet cherry pepper juice from the jar
  • ¼ cup hot cherry pepper juice from the jar
  • ¼ cup basil fresh, chopped
  • ¼ cup Italian parsley fresh, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 tablespoon butter unsalted

Instructions

Prepare the Brine and the Chops
    Cup of Yum
  1. In a medium-sized bowl, stir the brown sugar and salt in the hot water until dissolved. Stir in the cold water and the rest of the brine ingredients.
  2. Place the chops in a large freezer baggie (or a dish) and then carefully add the brine mixture. Seal the baggie (or tightly cover the dish with foil) and place in the refrigerator for 24 to 48 hours. Move the chops around in the brine every now and then.
Prepare the Chops and Sauce
  1. Preheat oven to 400°F.
  2. Remove the pork chops from the brine, pat them dry with paper towels, and set them aside. Discard the brine.
  3. In a large ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, sear the pork chops for about 4 minutes, or until they are golden brown on one side. Flip over and sear for another 3 to 4 minutes.
  4. Transfer the skillet to the oven and cook the pork chops for 3 minutes, or until they are just pink in the center. Internal temp should be 140 to 145°F (use a meat thermometer to ensure correct internal temperature).
  5. Transfer the chops to a platter and cover them with foil.
  6. Place the skillet back on the stove over medium heat. Add the garlic and sauté for about 1 minute.
  7. Add the chicken stock, sweet and hot peppers, and pepper juices.
  8. Stir in the basil, parsley, salt, and pepper, and simmer the sauce for about 2 minutes. Stir in the butter until melted.
  9. Place the chops on a serving platter and spoon the sauce over them, leaving some extra sauce to serve at the table.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel
  • The chops will still be delicious even if you only brine overnight, but if you can allow 24 to 48 hours, the flavor and texture will be even better. 
  • The sauce carries a slight level of heat from the hot cherry peppers. If you prefer no heat at all, then go with all sweet cherry peppers. 
  • We recommend spooning just enough of the sauce over the chops to coat them. Serve the rest of the sauce at the table for guests to add more, if they desire.
  • Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat, or in the oven at 350°F for 20 minutes, or microwave on HIGH for 1 to 2 minutes. 

Nutrition Information

Calories 507kcal (25%) Carbohydrates 18g (6%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 137mg (46%) Sodium 6047mg (252%) Potassium 670mg (14%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 933IU (19%) Vitamin C 9mg (10%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 507

% Daily Value*

Calories 507kcal 25%
Carbohydrates 18g 6%
Protein 31g 62%
Fat 24g 37%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 137mg 46%
Sodium 6047mg 252%
Potassium 670mg 14%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 933IU 19%
Vitamin C 9mg 10%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.