Braising pork chops with vinegar peppers is simply one of the best ways to cook pork chops.

Platter of pork chops with cherry peppers on a blue background.

They are tender from the braising and so flavorful from the white wine, cherry pepper vinegar and chicken stock sauce.  Topped with vinegar peppers they make one heck of  a dish.

They are real easy too!  You can use hot or sweet cherry peppers.  By the way, vinegar peppers or cherry peppers are the same thing.  Depending on the brand you buy, they might be labeled either way.

What’s The Deal With Pork And Cherry Peppers

This is a dish I have been eating my whole life.  The combination of pork and pickled peppers is pretty much the perfect flavor match.   Check out our Italian Potatoes With Sausage And Cherry Peppers for another classic pork and vinegar pepper combo.

If you have an Instant Pot definitely make this Italian style pulled pork recipe and top it with vinegar/cherry peppers or pepperoncini.

These peppers are extremely popular here in the northeast.  We used them in the potato recipe referenced above.  We also used them in this Shrimp Arrabbiata recipe and this easy Roasted Broccolini And Sausage Sheet Pan Dinner.

How To Make Italian Pork Pork Chops With Vinegar Peppers

Italian pork chops with vinegar peppers process shot collage group number one.

  1. Dry the pork chops off with paper towels and season with salt and pepper on both sides.
  2. Picture of the vinegar or cherry peppers.  These are hot as indicated on the bottle.  They are about 5000 on the scoville scale. You can sometimes find sweet cherry peppers.  Often they use high fructose corn syrup to take out some of the heat.
  3. Chop 4 large cherry peppers into quarters and remove most of the seeds.
  4. Chop 4 cloves of garlic and mince 1/4 cup fresh parsley.

Italian pork chops with vinegar peppers process shot collage group number two.

  1. Heat pan to medium-high heat and add a touch of olive oil.  Sear the chops for 2-3 minutes per side.  Do not crowd the chops and/or sear in batches to avoid them touching.
  2. Set chops aside when finished searing.
  3. Lower pan heat to medium, add 3 Tbsp of olive oil and saute the garlic.  After 2 minutes add the vinegar peppers and cook for 1 minute more.
  4. Next, turn heat to high and add 3/4 cup of white wine.  After 2 minutes, add the 3/4 cup chicken stock and 1/4 cup of vinegar from the jar.  Let the sauce boil for a minute.

Process shot collage group number three.

  1. Turn the heat down to medium-low
  2. Add the chops into the sauce, spreading them out.
  3. Cover and cook for 1-1 1/2 hours minimum or until tender.  Make sure to turn the chops over every 30 minutes to achieve even cooking.
  4. When the chops are finished they will be smaller and more tender.  If they are not quite tender enough, feel free to cook them for another 15- 30 minutes or so.  Finish by mixing the fresh parsley into the sauce.

Pork chops in pan.

So that is how to cook pork chops with cherry peppers.  The longer the chops cook the better they will get.  If most of the liquid evaporates, just add some water to the pan to keep the braising process moving along.

Depending on the type of chop used (thickness, variety, overall toughness) the cooking time can vary.  If the chop cooks for too long it can fall apart, so keep that in mind.  Definitely not a problem, if you like them that way.

Make sure to serve more cherry peppers and vinegar on the side.    Also, some Italian bread to mop up all the pan sauce would be a great addition.

Type Of Pork To Use

  • Pork chops – If you can find premium chops with a good fat content they will not need to be braised as long.  A standard blade chop will take over an hour to get tender though, so do keep that in mind.
  • Pork tenderloin – Works well by cutting 1″ thick pieces and following the recipe as is.

Ways To Cook Pork Chops And Cherry Peppers

  • Oven – For the most part, can be cooked the same as the stove top.  Set the oven for 325f and cook for 1-1.5 hours after searing the chops.  Cooking them in a lidded dutch oven would work perfectly.
  • Instant Pot – Sear them off in the pot first, then add the garlic to saute and finally all the ingredients.  Stir it around and add the chops back in.  Set to manual pressure cook for 15 minutes.  When finished, let the pot naturally release for 15 minutes.  The chops will be fork tender this way.
  • Grill – If you have access to premium chops this would be a great way to make cherry pepper pork chops.  Season with salt and pepper, grill chops to 145f internal and serve either just cherry peppers and vinegar on the side or make a sauce with the same ingredients in this recipe.

Substitutions And Additions

  • Breaded chops – Frying the pork chops in an egg and bread crumb mixture can give great results.  What’s nice about this particular way is all you need is cherry peppers and vinegar.  The breaded chops absorb the vinegar quite nicely.
  • Broccoli rabe – Serve on the side with chops.  Broccoli rabe is simply one of the best vegetables to serve with this dish.
  • Fresh mozzarella – After the chops are finished braising turn the broiler on and in a broiler safe pan layer one chop, a few pieces of cherry peppers and a nice slice of fresh mozzarella.  Broil for a couple minutes until cheese is bubbly.  Serve the sauce on top.

Finished chops in platter on blue background.

Vinegar Pork Chops Difficulty Level

On a scale of 1-5 with 1 being easy this recipe is a 3.  The common problem issue will be getting the chops tender.  Pork should be cooked to 145f most of the time if it’s a good cut (besides pork shoulder of course).  Most pork chops (unless high quality like Berkshire or other heritage breed) will be tough at 145f.  If using a blade chop, braising them long enough will make them nice and tender.

Bottom line, just make sure to cook the chops long enough to get that perfect texture and tenderness!

Serve With These Side Dishes

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Pork Chops with Vinegar Peppers

5 from 13 votes
Prep: 5 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 35 minutes
Servings: 6
Classic pork chops with vinegar peppers in a tangy white wine, chicken stock, vinegar and garlic sauce.


  • 6 1" thick bone in pork chops
  • 4 cloves garlic
  • 4 large cherry peppers
  • 1/4 cup parsley
  • 3/4 cup dry white wine
  • 3/4 cup low sodium chicken stock
  • 1/4 cup vinegar from cherry peppers
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil


  • Pat dry and season pork chops on both sides with total of 1 tsp kosher salt and 1/2 tsp black pepper evenly. Chop 4 cloves garlic and quarter 4 vinegar peppers removing seeds.
  • Heat a large pan to medium-high and sear pork chops in 1 Tbsp olive oil on both sides for 2-3 minutes.  Remove chops and set aside.
  • Lower pan heat to medium and saute the garlic in the remaining olive oil for 2 minutes.  Next, add the cherry peppers and give the pan a stir.  Add the wine, stock and vinegar to the pan and turn heat to high.  Bring the sauce to a boil for 2 minutes then lower heat down to medium-low. 
  • Place all the pork chops into the sauce spreading around evenly.  Cover and let simmer for 1-1 1/2 hours or until the pork is very tender.  Every 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!


  • The chops cooking time will vary based on thickness.  The longer they cook the more tender they will get.  60-90 minutes will ensure a tender chop.
  • 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. 


Calories: 363kcal | Carbohydrates: 3g | Protein: 30.9g | Fat: 21.8g | Saturated Fat: 5.9g | Potassium: 46mg | Sugar: 0.4g | Calcium: 30mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. 5 stars
    Delicious and absolutely NYC-Italian restaurant quality. I’ve made this recipe 3 times this summer so far. I’ve used thick, high-quality bone-in chops from the farmers market. I make the full amount of sauce for 2 thick chops (~1.7 lb total). I’ve served with fresh pasta (lemon linguini last night), over rice, with mini roasted potatoes soaking the sauce, always plus bread. Last night I used 1c total sliced cherry peppers (Cento’s in the latest round) and sweet pickled hot red peppers from the pickle guy at the farm market. This combination is my husband’s favorite. I also split the vinegar as half from the Cento jar and half from the sweets container. I also fine sliced the garlic with a mandolin. I also prefer to braise in the oven. I used a Vermicular sukiyaki-type Dutch oven, but for larger quantity of pork I use an enameled cast iron one, again in the oven for even heat. This meal is just outrageous. One night we did fresh chicken thighs (bone in) using the same method for a friend who doesn’t eat pork. Also delicious, but the pork is the bomb. Thank you so much for this recipe. The balance among the ingredients here is just perfect.

    1. Hi Kathryn, thanks for the comment! We’re so happy you enjoyed the recipe and appreciate you sharing some of your methods!

  2. I wasn’t familiar with this recipe & it sounds great. Can you do a mix of vinegary peppers plus add some red bell pepper?

  3. 5 stars
    I’ve made these several times after finding you on youtube. They are just like the ones my mom used to make except she stuffed hers and stuffed the vinegar peppers with breadcrumb. I LOVE this recipe because it’s so versatile and the chops always come out PERFECT! Thank You!! I’ve found a piece of my childhood! LOL

  4. Can this be made with chicken breasts and would you cook it for less time?
    Love the pork recipe, but always have chicken on hand.

    1. Hi Diane, this doesn’t really work with chicken breasts since it’s a braised meat recipe and chicken breasts don’t have connective tissue so they would dry out. If you want, you can cook the chicken breasts separately to 165f and then make the sauce separately and pour it over the chicken. Otherwise, you can use chicken thighs and allow them to braise in the same manner as the pork chops would.

  5. 5 stars
    This is a fantastic recipe. I made them in the instapot and did not need a knife to cut them!

    My cousin and friend said it was the best they have had. Thanks for the great recipe.

  6. Sounds terrific. I wonder if/how this would work with ribs.? Grilled or even par-smoked…than wrapped in foil with the sauce?

    1. Hi Rob, thanks for the comment. I haven’t tested the recipe with ribs but if you happen to make it let us know how it turns out.

  7. 5 stars
    Jim, I had to share. I had the most incredible pork chop at a restaurant in Trumbull, CT last week. I came on your site because I knew you’d likely have a similar recipe so I could attempt to recreate, and sure enough you did. The night we had this pork chop scarpiello item, menu said pappadew peppers, so I bought a jar at my local ShopRite. Now to find decent pork chops. I love your site, your videos, your FB page. Sure enough you mentioned how the regular home cook can’t get excellent pork chops. It’s so true. They cut off all the fat—why??? I buy mine at Aldi! Anyway, the item at this restaurant said Wagyu style kurobuta (aka Berkshire) pork chops. It was incredible. They added some sliced sausage and served over buttery silk mashed potatoes. I cannot wait to try your method and will report back once I make it. I like the oven method of braiding. I love how you give us options.
    And. . . If you ever find yourself on the ferry headed into Connecticut, check out this restaurant (Prime One Eleven—I am not related to them in any way, just Adored their chops) right up Route 8 just north of Port Jeff Ferry port in Trumbull. Here’s a pic of their dish on their FB page. Omg. I could’ve licked the plate. Luv Ya. Thanks for such great recipes.

    1. Thanks for the comment, Brenda, and I’m happy you were able to find a similar recipe on my site. Please let us know how it turns out and will definitely keep your restaurant recommendation in mind!


    1. Hi Diane, thank you for the comment! Sometimes the best recipes are the ones that just live in our heads and are not written down!