Old School Italian Pork Chops With Cherry Peppers

cherry peppers

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers are lower in calories while maintaining a similar flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the alcohol.

capers

🥗Healthier: green olives

💰Cheaper: diced pickles

Green olives provide a similar briny flavor.

Preheat the oven to 325°F.

Remove excess moisture from pork chops and let them sit for 20-40 minutes to come to room temperature.

Season both sides of the pork chops generously with salt and black pepper.

Chop garlic roughly to personal preference.

Inspect cherry peppers, removing any stems and deciding whether to keep the seeds based on desired spice level.

Heat olive oil in a large pan over medium to medium-high heat.

Sear the pork chops in the hot oil without moving them for about 3 minutes on the first side and 2 minutes on the second side until nicely browned.

Transfer the seared pork chops to a large pan for braising.

Turn off the heat on the searing pan, then add olive oil and garlic to the pan, turning the heat back on to medium-low to lightly golden the garlic.

Add cherry peppers and vinegar to the pan, followed by white wine and chicken stock, aiming for 2 to 2.5 cups of liquid total.

Bring the mixture to a boil for a few seconds, then pour it over the pork chops in the braising pan.

Cover the pork chops with the liquid and place the pan in the oven to braise for 90 minutes.

Check the pork chops for tenderness after 90 minutes; if desired, cook for an additional 30 minutes for softer meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens