Pork Chops with Vinegar Peppers
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
363 kcal
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Course
Main Course
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Cuisine
Italian
Pork Chops with Vinegar Peppers
Description
This recipe recommends using bone-in pork chops about 1" thick, preferably loin chops for shorter cooking or blade/shoulder chops for longer braising. The pork is seasoned and seared in olive oil to develop a browned crust. Garlic and chopped hot cherry peppers cook briefly before adding white wine, low-sodium chicken stock, and vinegar sourced from the peppers themselves.
After bringing the sauce to a boil and reducing it, pork chops are submerged and simmered covered with the lid slightly ajar for 1 to 1.5 hours until very tender. Occasionally turning the chops ensures even cooking. The parsley is stirred in at the end to brighten the sauce.
The dish offers a combination of spicy, tangy, and savory flavors with deeply tender pork. Leftover pork with sauce stores in the fridge up to 3 days and reheats well. Serving with Italian bread allows soaking up the flavorful pan drippings, and extra vinegar peppers can be served on the side.
Ingredients
- 6 " thick pork chops see notes below, bone-in
- salt to taste
- black pepper to taste
- 1/4 cup (60ml) olive oil divided
- 10 cloves garlic
- 4 large hot cherry pepper chopped, seeds and stems removed
- 3/4 cup (180ml) white wine dry
- 3/4 cup (180ml) chicken stock low sodium
- 1/4 cup (60ml) vinegar from cherry peppers
- 1/4 cup Italian flat-leaf parsley minced
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 cook faster and can be taken to medium doneness, while blade or shoulder chops require longer braising (60-90 minutes) to become tender.
- If the sauce reduces too much during braising, add 1/2 cup water and stir to maintain moisture.
- Serve with additional vinegar peppers and Italian bread to enjoy the sauce fully.
- Store leftovers covered in the fridge for up to 3 days; reheat in oven, microwave, or stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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