Pork Chops with Vinegar Peppers
There may not seem like a lot to this dish, but boy is it tasty. Pork chops with vinegar peppers is an old Italian-American stand-by. I have always made this with sweet vinegar peppers, but if you prefer you can use hot, or a mix. For a different variation on this dish you can home fry some potatoes and put them on top.
You can find vinegar peppers in the Italian food aisle of your local supermarket. Sometimes it comes in different names and forms. It could be Sweet Pepper Strips, or whole cherry peppers, or even whole bell peppers. The key ingredient is vinegar in the brine they are packed in. Sometimes you will actually see it named “Vinegar Peppers,” which makes it easy to pick out. If you can only find whole ones just slice them up.
The Three Things That Matter
Sear the chops well before braising. Get a good brown crust on both sides before anything else goes in the pan. This is where most of the flavor comes from. Medium-high heat, 3 to 4 minutes per side. Do not crowd the pan.
Use the brine from the jar. The liquid the peppers are packed in is pure flavor. Reserve a couple tablespoons and add it to the pan with the peppers. It adds vinegar tang without having to measure anything extra.
Do not overcook the pork. Ten minutes of covered braising is enough. Bone-in chops are forgiving, but they can still dry out if you push them too far. The broth and peppers keep things moist, but timing still matters.
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Pork Chops with Vinegar Peppers
- Total Time: 30 minutes
Ingredients
- 4 Bone-in Pork Chops
- Salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 jar(12 ounces) of sliced peppers packed in vinegar
- 1/2 cup hot chicken broth
Instructions
- Season pork cops generously on bot sides with salt and freshly ground pepper.
- Heat extra-virgin olive oil in a medium saute pan over medium-high heat. Add the pork chops and cook turning once, 3-4 minutes on each side, until nicely browned. Remove Pork Chops to a plate and cover.
- Reserve 2 tablespoons of the brining liquid from the jar of peppers.
- Strain the peppers from the jar and add to the pan. Cook stirring for about a minute, and then add the reserved brining liquid from the jar. Let cook for 1 minute. Add the Chicken broth.
- Place the pork chops in the pan, and cover. Cook for 10 minutes, turning once half way through.
- Remove pork chops to a serving platter or individual places and top each one with the peppers from the pan and serve.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Substitutions
- Pork chops. Bone-in gives you more flavor and stays juicier during the braise. Boneless will work but watch the time closely so they do not dry out.
- Vinegar peppers. Sweet pepper strips in vinegar are the classic. Hot cherry peppers work if you want heat. A mix of both is great. B&G and Cento both make good jarred options.
- Chicken broth. Use low sodium so you can control the salt. In a pinch, water with a splash of white wine works.
Make Ahead, Storage, and Reheating
- Make ahead: Not ideal as a make-ahead dish. Best served right out of the pan.
- Storage: Leftovers keep in the refrigerator for 3 days.
- Reheating: Reheat gently in a covered pan over medium-low heat with a splash of broth to keep the chops from drying out.
FAQ
Vinegar peppers are sweet (or hot) peppers packed in a vinegar brine. You can find them in the Italian food aisle of most supermarkets. They go by different names: sweet pepper strips, cherry peppers, or just “vinegar peppers.” The key is that the brine contains vinegar. Cento and B&G are common brands.
Yes. Hot cherry peppers packed in vinegar work perfectly. You can also do a mix of hot and sweet for a balance of heat and tang.
Bone-in center cut or rib chops work best. The bone adds flavor and helps the chop stay moist during the short braise. Thickness of about 3/4 to 1 inch is ideal.
Yes. Home fry some potatoes separately and serve them alongside or underneath the chops. It turns this into a complete one-plate meal.
Sweet vinegar peppers sound perfect with the pork chops, especially since they add that tangy Italian-American flavor without overwhelming the dish. I also love the idea of topping everything with home-fried potatoes for a heartier variation.