Pork Chop Martini

With its outrageous flavor, crispy outside, and juicy middle, it’s no wonder the Pork Chop Martini is an absolute hit! The pork chops are pounded until thin, breaded, and fried until golden, finished with a cherry pepper, garlic, and lemon wine sauce, and topped with a handful of sliced green olives. This is one you’ll want to make again and again!

A Long Island Favorite

When I set out on my mission to write a recipe for Pork Chops Martini, a dish served at Robkes in Northport, NY, I used vermouth, olives, and olive brine – the ingredients that would be in a dirty martini. My family of taste testers and I weren’t happy with the initial results, so it was back to the drawing board.

As I often do when testing recipes, I posted a story to Instagram showing my recipe creation process for the pork chop martini, and the owner of Robkes reached out to help get me on the right track. The recipe you see here is my best attempt to emulate their version for you, with the addition of green olives, because what’s a martini without an olive or two?

And this recipe is one I know you will love – my family rated it 10/10!

If you’re a fan of the cherry pepper and vinegar flavor of this dish, check out my pan-fried meatball recipe, which is another recipe inspired by Robkes!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Pork. I used bone-in loin chops, but you can use boneless chops, or a pork loin sliced into 1-inch pieces and pounded out to less than 1/2-inch thick. If you can’t have pork, you can use chicken breasts that are filleted and pounded thin.
• Cherry peppers. Cherry peppers vary in heat from one to the next, so it’s a good idea to taste the ones you have to determine if more or less are needed. And if you don’t like the heat of cherry peppers, use a milder pepper such as pepperoncini or peppadews.
• Chicken stock. It’s important to use no-sodium chicken stock here (ideally, homemade chicken stock with no salt), since the sauce will be power reduced.
• Wine. A dry white wine, such as Sauvignon Blanc, works well here.
• Cheese. Robkes tops their pork chop martini with some grated Parmigiano Reggiano cheese before popping it under the broiler. I’m doing the same here, but if you wanted to use a sprinkle of shredded mozzarella or fontina, it wouldn’t hurt anyone!
• Olives. I used sliced Spanish green olives (a la martini), but you can use any green olive you’d like.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Pound the pork chops to less than 1/2-inch thick, ideally 1/4-inch. If using bone-in chops, make sure not to hit the bone.
2. Pat the chops dry and after seasoning with salt and pepper on both sides, dredge each chop in the flour, then dip in the egg wash, then coat with the breadcrumbs on each side.

3. Place the breaded chops on a parchment paper-lined baking sheet.
4. Fry each chop in a large heavy pan filled with 1/2-inch of 360°F olive oil.
5. Fry the chops until golden, about 5-6 minutes total, then place on a wire rack to drain covered with tented foil. Repeat for the remaining chops.
6. In a large, broiler-safe pan, saute the garlic in extra virgin olive oil over medium heat, then add the cherry peppers.

7. Add the wine, stock, vinegar, and lemon juice to the pan and turn the heat to high and boil for about 5 minutes or until the sauce reduces by half.
8. Remove the pan from the heat and taste test, then adjust salt and pepper. Place the pork chops in the pan and spoon some sauce on top of each one, then add olives to the pan.
9. Sprinkle the Parmesan cheese on top of each pork chop.
10. Broil the chops in the oven for 2-3 minutes or until the cheese has melted but watch carefully to prevent burning.

11. Move the pork chops to a platter, taste the sauce again and adjust lemon juice, salt, or pepper, then whisk in the butter one cube at a time.
12. Pour the sauce around the chops, sprinkle with parsley, and serve immediately.

My favorite pork recipes

If you loved the pork chop martini, give these other recipes a try!

• Pork chops Milanese
• Pork chops with vinegar peppers
• Grilled pork chops
• Pork chops with potatoes and peppadew peppers
• Bacon-wrapped pork tenderloin