Braised Pork Chops with Vinegar Peppers (cherry peppers) is a simple but delicious Italian-American dish that’s easy enough for weeknights but special enough for Sunday dinner.
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One of the best flavor combos!
I’ve been eating (and making) pork chops and vinegar peppers (also known as cherry peppers), for years and find the combo of pork and pickled peppers to be one of the best matches ever!
In fact, I’ll often serve breaded pork chops Milanese with a side of cherry peppers because the combination is so great. These peppers have an amazing flavor!
We incorporate them into a variety of dishes, from orecchiette with sausage and broccoli rabe to Italian subs and chicken scarpariello.
These braised pork chops are especially great with a side of garlic sauteed broccoli rabe and some type of starch like crispy roasted potatoes or rice pilaf and plenty of crusty bread to mop up the delicious sauce!
And yes, this is the dish that Vito made in the “Live Free or Die” episode of HBO’s The Sopranos.
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. Blade chops or shoulder chops are usually the most economical cuts for this dish but they do have a lot of connective tissue which means they’ll take over 1 hour to braise and become tender. You can also use loin chops which will take less time to cook and can actually be seared first then finished in the sauce for a short amount of time until they reach 135°F internally. You can also opt to braise the loin chops for the 60-90 minutes as you’d do for the blade or shoulder chops.
- Peppers. I’m using jarred cherry peppers, also known as vinegar peppers. These peppers can range from mild to spicy so be sure to taste test the peppers to determine how many you’d like to use. If you’re not a fan of any spice, you may wish to use the sweet cherry peppers instead.
- Wine. Use a dry white wine such as a sauvignon blanc.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Remove the skin from 10 cloves of garlic and remove the stems and seeds from 4 large hot cherry peppers. Chop the peppers roughly and mince 1/4 cup of flat leaf Italian parsley. With paper towels, pat dry 6 1-inch thick bone-in pork chops and season liberally with salt and pepper on both sides.
- Heat a large pan to medium-high heat with 2 tablespoons of olive oil and add the chops to the pan.
- Sear until browned on both sides, about 3 minutes per side, then transfer to a plate covered with tented foil.
- Lower the heat to medium and add 2 tablespoons of olive and the garlic cloves and saute until the garlic is fragrant and golden.
- Add the cherry peppers and give a stir.
- Add 3/4 cup of dry white wine and 1/4 cup of vinegar from the cherry peppers and turn the heat to high. Bring the sauce to a boil and reduce it by 1/3, then turn the heat to low. It’s entirely optional, but if desired, add a tablespoon of tomato paste here for extra body.
- Place the pork chops and juices from the plate into the pan with the sauce.. Cover, leaving the lid cracked, and allow to simmer for 1 to 1 1/2 hours or until the pork is very tender. Turn the chops every 20-30 minutes to achieve even cooking.
- Once the chops are tender, add the parsley to the sauce and serve the pork chops with sauce spooned over the top of each chop. Enjoy!
Top tips
- Shoulder (blade) vs loin chops. As mentioned in the steps above, a loin chop can be seared and then finished in the sauce until it reaches medium doneness (135°F) or braised until fork-tender. Blade chops, which contain plenty of connective tissue, will undoubtedly benefit from braising for 60–90 minutes or until tender.
- Brine the chops. If time permits, salt and pepper the pork chops and place them in the fridge uncovered overnight. This will yield juicier chops. The salt can be added at a ratio of 1-1.5% of the total weight of the chops.
- The sauce. If you’re nearing the end of the braising process and the sauce is almost evaporated, add a 1/2 cup of water or stock to the pan and stir to combine.
- Use homemade stock. To amplify the flavor in any dish that calls for stock, I recommend using homemade. In this case, homemade chicken stock would be great, adds flavor, and gives you great control over sodium levels.
More amazing pork recipes
If you’re a fan of pork chops and cherry peppers, give these other delicious recipes a try!
- Pork chops with apples
- Balsamic glazed grilled pork chops
- Italian stuffed pork loin
- Bacon wrapped pork tenderloin
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Pork Chops with Vinegar Peppers
Ingredients
- 6 1″ thick bone-in pork chops see notes below
- salt and pepper to taste
- 1/4 cup (60ml) olive oil divided
- 10 cloves garlic
- 4 large hot cherry peppers chopped, seeds and stems removed
- 3/4 cup (180ml) dry white wine
- 3/4 cup (180ml) low sodium chicken stock
- 1/4 cup (60ml) vinegar from cherry peppers
- 1/4 cup minced flat-leaf Italian parsley
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Instructions
- Heat a large pan to medium-high heat with 2 tablespoons of olive oil. Pat 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 minutes per side). Remove the chops to a plate and tent with foil.
- Lower the pan heat to medium and add the garlic and remaining olive oil. Saute until the garlic is golden.
- Next, add the 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 and reduce by 1/3 then turn the heat to low.
- Place all the pork chops and juices into the sauce spreading around evenly. Cover, leaving the lid cracked, and let simmer for 1-1 1/2 hours or until the pork is very tender. Every 20-30 minutes, turn the chops over to achieve even cooking.
- Mix the parsley into the sauce. Serve the pork with sauce spooned over the top of each chop. Enjoy!
Notes
- Loin chops. Loin chops can be seared and cooked in the sauce for a short amount of time (until medium or 135°F internal temp). They can also be braised for 60-90 minutes or until tender.
- Blade or shoulder chops. A standard blade (shoulder) chop has alot of connective tissue and will take over an hour to braise and become tender so bear that in mind.
- If all the sauce evaporates towards the end of braising process just add a 1/2 cup of water and stir to combine.
- Serve with extra vinegar and peppers on the side, along with a loaf of Italian bread for the pan drippings.
- Leftovers 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.
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This recipe was originally published on May 2, 2019. It was completely updated on January 24, 2025.
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I made this tonight and it came out fantastic! I sautéed some sliced onion right before the garlic to add a little extra to the dish. It will definitely be one of our regular meals. Thank you Jim & Tara.
We’re so happy you enjoyed it, Nick!
This pork chop recipe is fabulous! Although my husband made me add a lot more peppers.lol so far I have made at least 6 of your recipes, all fantastic. You are now my go to guy and gal for future recipes
So happy to hear that, Jill!
We make this recipe often. My mouth waters when anticipating the first bite. My only question is, how to you get 6 chops in the pan without overlapping? We usually cut it down to 4 chops because of this conundrum.
Hi Kathleen, we’re so happy you’ve enjoyed the recipe a few times. Jim uses a large 14-inch pan and is able to fit the chops although sometimes they do overlap depending on the size of the chops.
I just made 6 of them tonight and used a 14-inch cast iron skillet, they overlap slightly but all fit, just leave the bone ends out when you nestle them in the pan.
Hey guys! This recipe was phenomenal!!
Did Jim cook like this when we were at Albany? Lol
Hope all is well!
Hi Michele. Glad you enjoyed it! There were many nights of late cooking, mostly pasta though. All the best!
Outstanding. I used six peppers. Also I used pork rib chops and they cooked really quickly-done in around 10 minutes. The chops were about 1 1/2 inch thick and the recipe made enough sauce for 2 chops. I would double the sauce if cooking 4. Will definitely make this again. Everyone loved it.
We’re so happy you all enjoyed, Jim!
O boy, O boy, O boy! When I told my husband I was making “vinegar pork,” he just looked me and gave me the squinky eye and said. ” Ooooh, Kaaaay.” Frankly, this recipe enticed me mostly for the unusual combination of ingredients. I used the hot cherry peppers, and I admit that I drank the glass of white wine and just added more chicken broth (yes, homemade) while l was cooking. ha!
Well, it is one of the tastiest meals I’ve ever made – husband was drooling over it, too. IT was unusual in its sour/spicy and yet smooth flavor. Thank you so much for sharing this one. I will certainly make it again.
P.S. I almost always learn something interesting from your NOTES.
Andrea
We’re so happy you and your husband enjoyed, Andrea, and appreciate you sharing the feedback on the notes. Thanks for the comment!
Followed recipe as is and served over homemade mashed potatoes! Delicious and with little effort!! Don’t miss this !!!!
We’re so happy to hear that, Deb!
This was absolutely delicious. I was a bit nervous about how vinegary it would be, but I shouldn’t have been. Jim never fails to impress. Followed the recipe exactly, easy to prepare and make and has now been added to our weekly rotation.
So happy you enjoyed, Hilary!
We are going to make this Pork Chops for Dinner.But my Husband said what can I do to thicken the Sauce. I told him nothing.
Hi Carmen, the sauce will reduce and thicken the longer it cooks. Hope that helps.
Very delicious. Excellent Recipe.
So happy you enjoyed, Mike!
This is my favorite recipe to make when I have bone-in chops. It is so stinking delicious! I’ve made it many times, even for company. I keep coming back to this one again and again. Thanks for an amazing recipe!
SO happy you enjoyed, Jackie!