Hey friends!
Looking to spice up your dinner routine? I’ve got a delicious recipe just for you!
Today, we’re diving into juicy pork chops with vinegar peppers.
This dish is packed with flavor and is super simple to make.
Trust me, it’s a meal that will impress your family and friends!
Let’s get cooking!
Suggestions for Ingredient Substitution
For those seeking alternatives, boneless chicken thighs can replace pork chops, offering a similar texture and flavor profile. Adjust cooking time as chicken may cook faster than pork. For a vegetarian option, use thick slices of firm tofu or tempeh, marinating them in advance to enhance flavor.
Cherry peppers can be substituted with roasted red bell peppers for a milder taste, or jalapeños for more heat. Adjust the quantity based on desired spiciness. If using jarred peppers, reduce the amount of vinegar in the recipe.
Dry white wine can be replaced with additional chicken broth or vegetable stock for an alcohol-free version. For added acidity, mix in a tablespoon of white wine vinegar or lemon juice. This substitution maintains the dish’s flavor complexity while accommodating those who avoid alcohol.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 150-170 g
- Fat: 120-140 g
- Carbohydrates: 20-30 g
Ingredients
For the pork chops:
- 1/4 cup olive oil
- ground black pepper (freshly ground for best flavor)
- kosher salt
- 6 bone-in pork chops (1 inch thick)
For the sauce:
- 1/4 cup finely chopped flat-leaf Italian parsley
- 3/4 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 3/4 cup low-sodium chicken broth (I use Swanson brand)
- 1/4 cup cherry pepper vinegar
- 4 large cherry peppers (chopped)
- 4 garlic cloves (finely minced)
Step 1: Prepare the Pork Chops and Vegetables
Begin by patting the pork chops dry with paper towels.
Season both sides generously with salt and pepper to enhance the flavor.
Next, chop 4 large cherry peppers into quarters, removing most of the seeds to control the spice level.
Chop 4 cloves of garlic and mince 1/4 cup of fresh parsley, setting these aside for later use.
Step 2: Sear the Pork Chops
Heat a pan over medium-high heat and add a touch of olive oil.
Once the oil is hot, sear the pork chops for 2-3 minutes on each side, ensuring they do not touch each other.
This searing process locks in the juices and adds flavor.
If your pan can’t accommodate all the chops at once without crowding, sear them in batches.
Once finished, set the pork chops aside on a plate.
Step 3: Sauté Garlic and Peppers
Lower the heat to medium and add 3 tablespoons of olive oil to the same pan.
Add the chopped garlic and sauté for about 2 minutes until it turns golden and fragrant.
Then, add the chopped vinegar peppers to the pan and cook for an additional minute to combine the flavors.
Step 4: Prepare the Sauce
Increase the heat to high and pour in 3/4 cup of white wine.
Allow it to cook for 2 minutes to reduce slightly.
Then, add 3/4 cup of chicken stock and 1/4 cup of vinegar from the cherry pepper jar.
Let the mixture come to a boil for about 1 minute, allowing flavors to meld together and the sauce to slightly thicken.
Step 5: Simmer with Pork Chops
Reduce the heat to medium-low and return the seared pork chops to the pan, making sure to spread them out in the sauce.
Cover the pan to trap in the moisture and flavors.
Let the pork chops simmer gently, absorbing the savory sauce.
Cook until the pork is cooked through and tender.
Step 6: Garnish and Serve
Once the pork chops are cooked and the flavors have melded, remove the lid and sprinkle the dish with the minced fresh parsley for a burst of color and freshness.
Serve the pork chops hot, spooning plenty of sauce and peppers over the top for a delicious finish.
Enjoy your meal!
