Pork Chops with Vinegar Peppers

Print Recipe

5 from 1 vote

Pork Chops with Vinegar Peppers

Juicy pork chops meet the zesty thrill of vinegar peppers in a one-plate wonder that will impress.

Prep Time10

Cook Time12

Resting time10

Total Time32

Course: Main Course

Cuisine: Italian American

Servings:

Calories: 366kcal

Author: Marie

Ingredients

4 boneless pork chops about 1-inch thick
1 teaspoon Salt or to taste
1/2 teaspoon Freshly ground black pepper plus more for garnish
2 tablespoons olive oil
2 cups mild pickled peppers (banana peppers, pepperoncini, cherry peppers or mixture) drained (reserve juice)
1/2 cup dry white wine
1/4 cup reserve juices (from jarred peppers)
2 tbsp unsalted butter
Fresh parsley chopped (for garnish)

Instructions

Prepare the Pork Chops: Pat the pork chops dry with paper towels to ensure proper searing. Season both sides of the pork chops generously with salt and freshly ground black pepper.
Cook the Pork: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for about 4-5 minutes on one side until browning. Flip the chops and cook for another 3-4 minutes on the other side or until they reach an internal temperature of 145°F (63°C) and are nicely browned.
Warm the Peppers: When the pork is almost finished cooking, add the drained peppers to the skillet on top and around the pork, along with about ¼ cups of the reserved pepper juice and the wine. Warm the peppers through for about 1-2 minutes, or however long it takes to let everything caramelize, reduce slightly, and soften. If it takes longer than a couple of minutes, remove the pork so it doesn't overcook.
Add butter and combine just until melted. Serve with the peppers atop the pork and nestled around the pork.

Notes

Jarred peppers are available near the pickles at your local grocery store or in the Italian specialty products aisle.

Patting Dry Pork Chops: Removing excess moisture from the surface of the pork chops is crucial for achieving a good sear. Moisture on the surface can steam the pork, preventing that golden, crispy exterior.

Seasoning: Don’t be shy with the seasoning. Salt enhances flavor and helps tenderize the meat. Freshly ground black pepper adds a nice heat that complements pork well.

Proper Heat: Ensure your skillet is properly heated before adding the pork chops. This helps in getting a good sear quickly without overcooking the inside.

Avoid Overcrowding: If your skillet isn’t large enough to comfortably fit all the pork chops without them touching, consider cooking them in batches. Overcrowding can lower the pan's temperature, leading to uneven cooking and steaming rather than searing.

Using a Thermometer: To avoid overcooked, dry pork, use an instant-read thermometer to check for doneness. Pork is safe to eat once it reaches an internal temperature of 145°F (63°C), ensuring it is juicy and tender.

Resting the Meat: Allow the pork chops to rest for a few minutes after cooking. This helps redistribute the juices throughout the meat, making it more tender and flavorful when sliced.

Adjusting Cooking Time for Peppers: If the peppers and sauce need more time to reduce and caramelize, remove the pork chops from the pan to avoid overcooking them. You can tent them with foil to keep them warm.

Nutrition