Pork Chops with Vinegar Peppers

Name: Pork Chops with Vinegar Peppers
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 6 serving
Ingredients: 6 1" thick bone-in pork chops; salt and pepper; 1/4 cup (60ml) olive oil; 10 cloves garlic; 4 large hot cherry peppers; 3/4 cup (180ml) dry white wine; 3/4 cup (180ml) low sodium chicken stock; 1/4 cup (60ml) vinegar from cherry peppers; 1/4 cup minced flat-leaf Italian parsley

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Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings
6
Calories
363 kcal
Course
Main Course
Cuisine
Italian

Pork Chops with Vinegar Peppers

Gary Gonzalez

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This iconic Italian American dish combines pork chops, garlic, and vinegar (cherry) peppers braised in a vinegar sauce until tender.

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Ingredients

Servings

6 1" thick bone-in pork chops see notes below
salt and pepper to taste
1/4 cup (60ml) olive oil divided
10 cloves garlic
4 large hot cherry peppers chopped, seeds and stems removed
3/4 cup (180ml) dry white wine
3/4 cup (180ml) low sodium chicken stock
1/4 cup (60ml) vinegar from cherry peppers
1/4 cup minced flat-leaf Italian parsley

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Instructions

Heat a large pan to medium-high heat with 2 tablespoons of olive oil. Pat pork chops dry and season with salt and pepper on both sides. Add the chops to the pan and sear until browned on both sides (about 3 minutes per side). Remove the chops to a plate and tent with foil.
Lower the pan heat to medium and add the garlic and remaining olive oil. Saute until the garlic is golden.
Next, add the peppers and give the pan a stir. Add the wine, stock and vinegar and turn the heat to high. Bring the sauce to a boil and reduce by 1/3 then turn the heat to low.
Place all the pork chops and juices into the sauce spreading around evenly. Cover, leaving the lid cracked, and let simmer for 1-1 1/2 hours or until the pork is very tender. Every 20-30 minutes, turn the chops over to achieve even cooking.
Mix the parsley into the sauce. Serve the pork with sauce spooned over the top of each chop. Enjoy!

Notes

Loin chops. Loin chops can be seared and cooked in the sauce for a short amount of time (until medium or 135°F internal temp). They can also be braised for 60-90 minutes or until tender.
Blade or shoulder chops. A standard blade (shoulder) chop has alot of connective tissue and will take over an hour to braise and become tender so bear that in mind.
If all the sauce evaporates towards the end of braising process just add a 1/2 cup of water and stir to combine.
Serve with extra vinegar and peppers on the side, along with a loaf of Italian bread for the pan drippings.
Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven, microwave, or on the stovetop.

Nutrition Information

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Calories 363kcal (18%) Carbohydrates 3g (1%) Protein 30.9g (62%) Fat 21.8g (34%) Saturated Fat 5.9g (30%) Potassium 46mg (1%) Sugar 0.4g (1%) Calcium 30mg (3%) Iron 1.1mg (6%)