Pork Chops with Peppers, Onions & Potatoes, Italian recipe - Gianni's North Beach

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned tomatoes

Zucchini is lower in calories and provides a different texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is less expensive and still adds acidity.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is a budget-friendly alternative.

Start with Yukon Gold potatoes; cover them with water in a small pan and turn on high heat until boiling to make them knife tender.

Cut potatoes into half-inch thick slices.

Cut slits in the pork chops to prevent curling while cooking.

Season pork chops on both sides with black pepper and Cicilian sea salt.

Slice onion in half and then into thick slices, not too thin or fat.

Cut sweet cherry peppers in half or thirds depending on size.

Heat a small amount of oil in a large skillet on high heat until it sizzles.

Add the potatoes to the skillet and cook until they develop a nice crust, about 3 minutes per side.

Remove the potatoes and set aside, then add the pork chops to the skillet, cooking until browned, about 3 minutes on each side.

Hold the pork chops down to render some fat and develop a crust.

Once browned, remove pork chops and add sliced onions and peppers to the skillet, cooking until softened and slightly caramelized.

Add minced garlic and sweet cherry peppers to the skillet and stir.

Deglaze the skillet with homemade vinegar, scraping up the brown bits from the bottom to create a pan sauce.

Return the pork chops to the skillet along with the vegetables and any juices.

Serve the dish with a dollop of tomato sauce on top for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens