There’s no shortage of flavor here in my Pork Chops with Potatoes and Peppadew Peppers platter. This incredible meal is impressive enough for holidays and gatherings, but is especially good for Sunday family dinner!
This post may contain affiliate links. Our disclosure policy.
A match made in heaven
I firmly believe that pork and peppers were meant for one another! Whether you’re combining sausage and peppers, pork chops and cherry peppers, or making this pork chops with potatoes and peppadew peppers, there is just something about the combination of these two ingredients that’s magical!
With it’s vinegary sauce, potatoes, and peppers, this dish is similar in flavor to my chicken scarpariello, and is the perfect meal to make when you want to impress.
I like to serve this dish with some crusty bread to mop up the sauce, and a green vegetable, such as roasted broccoli or garlic sauteed broccoli rabe.
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’m using 1-inch thick bone-in pork loin chops. You can also use boneless chops if preferred.
- Peppers. Make sure to buy sweet or mild peppadew peppers (sweet piquanté pepper) as this is the way they are mostly sold. They have a mild heat of about 1000 scoville which makes them far less spicy than cherry peppers (5000 scoville). You can often find them in the olive bar section of grocery stores, or you can find them jarred. You can also use roasted red peppers instead of peppadews, if desired.
- Potatoes. I prefer to use a waxy potato, like Yukon golds, for pork chops with potatoes and peppadew peppers. These tend to hold up better than russets which tend to be more floury.
- Stock. I’m using my homemade chicken stock for this recipe, but you can also use a store-bought no-sodium stock.
- Wine. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best here.
See the recipe card for full information on ingredients and quantities.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
How to make it
Each number corresponds to the numbered written steps below.
- Toss the potatoes with olive oil, salt, and pepper and place on a parchment paper-lined baking sheet.
- Roast the potatoes in a 450°F oven for 35-45 minutes, turning them at the halfway point, then remove from the oven.
- Heat a large pan to a bit higher than medium heat. Pat dry the pork chops and sear them in the pan with the olive oil.
- When the chops are browned on both sides and cooked to 135°F internally, transfer from the pan to a plate and cover with tented foil.
- Turn off the heat and add the garlic to the pan, then turn the heat back to medium and continue to cook until the garlic is brown. Add the peppadew peppers and give the pan a stir.
- Add the wine, stock, and vinegar and turn the heat to high. Bring the sauce to a boil while scraping the bottom to dislodge any brown bits, and boil until the sauce reduces by half.
- Add the chops back to the pan and baste with the sauce for 1-2 minutes, flipping at the halfway point, then remove from the heat.
- Layer the potatoes on a large platter and top with the pork chops. Add the butter, one cube at a time, to the pan and whisk to combine. Taste test, adjust salt and pepper, then pour the sauce on top of the pork chops and potatoes. Sprinkle with parsley, serve, and enjoy!
Top tips
- Cooking with a stainless steel pan. My go-to pan for searing the pork chops is a stainless pan. Be sure to heat the pan for 2-3 minutes before adding the oil in order to prevent the chops from sticking.
- Use homemade stock. Anytime you want to elevate the flavors in your dish, use homemade stock. The flavor is bigger and better than store-bought, plus using your own stock gives you greater control over the sodium levels in your dish.
- Use an instant-read thermometer. Using this tool will help ensure you don’t overcook or undercook your pork chops. Overcooking the chops can cause them to dry out, so it’s best to avoid doing so.
More pork recipes you’ll love
Here are just a few more of my favorite ways to prepare pork. I hope you love them!
If you’ve enjoyed this Pork Chops with Potatoes and Sweet Peppadew Peppers recipe, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Pork Chops with Potatoes and Sweet Peppadew Peppers
Ingredients
- 4 1″ thick bone-in loin pork chops
- 6 medium yukon gold potatoes cut into wedges
- salt and pepper to taste
- 3/4 cup olive oil divided
- 15 cloves garlic sliced in half, leave small cloves whole
- 2 cups peppadew peppers
- 1 cup dry white wine
- 1 cup no sodium chicken stock
- 1/4 cup red wine vinegar
- 2 tablespoons cold unsalted butter cubed
- 1/4 cup minced flat leaf Italian parsley
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Preheat oven to 450°F and set the rack to the middle level.
- Toss the potatoes with a 1/2 cup of olive oil and season with salt and pepper. Spread the potatoes out onto a parchment paper lined baking sheet and roast until brown, turning them at the halfway point (about 35-45 minutes until tender).
- Heat a large pan to a touch higher than medium heat with the remaining 1/4 cup of olive oil. Pat the pork chops dry and season with salt and pepper on both sides. Add the chops to the pan and sear until browned on both sides (about 3-4 minutes per side) and cooked to 135°F internal when checked with an instant read thermometer. Remove the chops to a plate and tent with foil.
- Turn the heat off and add the garlic. If the pan is dry, add 2-3 more tablespoons of olive oil. Once the pan cools down, turn the heat back to medium and continue to saute the garlic until it is golden brown.
- Next, add the peppadew peppers and give the pan a stir. Add the wine, stock and vinegar and turn the heat to high. Bring the sauce to a boil while scraping the pan with a wooden spoon to dislodge any brown bits. Boil until the sauce reduces by about half.
- Add the chops back to the pan and baste with the sauce for 1-2 minutes, flipping at the halfway point. Remove the pan from the heat.
- Place the potatoes on a large platter and top with the pork chops. Whisk the butter, one cube at a time into the sauce and taste test. Season the sauce with salt and pepper to taste then pour the sauce on top of the chops and potatoes. Sprinkle the parsley on top and serve. Enjoy!
Notes
- Pork. Loin chops are recommended. Either boneless or with bone will work well.
- Peppers. Use sweet peppadew peppers unless you desire a spicy dish.
- Leftovers. Pork chops with potatoes and peppadew peppers can be saved in the fridge for up to 3 days and can be reheated in the oven, microwave, or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
I absolutely loved this recipe.
So happy to hear that!
Followed recipe exactly but substituted sweet potatoes instead of yokon gold potatoes. Will add to my recipe file. It’s another one of your keeper recipes. Thanks.
We’re so happy to hear that, Mary!