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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Delicious with sautéed potatoes
Hi Bill, we’re so happy you enjoyed the recipe and really appreciate the comment!
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.
Hi Kathryn, thanks for the comment! We’re so happy you enjoyed the recipe and appreciate you sharing some of your methods!
I wasn’t familiar with this recipe & it sounds great. Can you do a mix of vinegary peppers plus add some red bell pepper?
Hi Theresa, yes, you can definitely add some bell pepper to this one! Hope you enjoy!
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
Hi Linda, I’m so happy to hear you enjoyed the pork chops and really appreciate the comment!
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.
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.
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.
Hi Frank, thanks for the comment and so happy you and your guests enjoyed them!
If you don’t want to use the white wine, what can I use instead? Suggestions please.
Hi Alexis, you can use chicken stock to replace the liquid in the wine.
Sounds terrific. I wonder if/how this would work with ribs.? Grilled or even par-smoked…than wrapped in foil with the sauce?
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.
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.
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!
I NEVER HAD KNOWLEDGE OF A REAL RECIPE FOR MY TAKE ON “VINEGAR PEPPER PORK” SO WHEN I GOT THE CHANCE TO PLAY ON LINE, I CAME UPON YOURS, I WAS SO DELIGHTED TO READ A PROFFESIONAL RECIPE SO LIKE WHAT INVENTED FROM MY UNTRAINED CHEF BRAIN. THANKYOU !!!!!
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!
Made the recipe last night for dinner. I brined them first then followed your recipe. It was delicious 😋! I love the sauce.
Thanks for commenting and happy you enjoyed this one as well!
Divine! I always braise my chops, and this sauce put it over the top! I couldn’t find whole peppers but found sliced. Worked well for me and I used the whole jar. My whole family loved it. Served with roasted crispy potatoes and sautéed broccoli rabe.
Hi Alison. Really glad you enjoyed the recipe. Sounds great with both the potatoes and broccoli rabe!
Jim your recipes are great Im on Long Island asyou are,one question is that you made pork chops italian style and you just seared them you said that just searing them is not enough they have to be braised,and yetthe cherry pepper pork chopswere seared and braised 90 minutes I assume that both recipes are with not Berkshire pork,why didnt you braise the ita;ian style porkchops good work keepm it up
Hi Robert. If using a high-quality pork chop like Berkshire I would just make this sauce and then pan fry or grill the chops and pour it over. For tougher chops, a braise like this works very well.
This looks great! Do you think I could add potatoes to the pot before putting in the oven, so they roast with the juices? Or better to do on the side?
Sorry I missed this question. You could do it either way. If you want the potatoes crispy I would do it in another pan though. Hope you enjoy the recipe!
yum
Great instructions. Thanks
Thanks! Hope you enjoy it!
I never made this recipe. But wanted to try it. I followed it exact until I put it all together and baked it in the oven. I didn’t have a pan for the stove big enough to hold all the pork chops. I put it at 400 degrees to cook sooner. It was done in 40 minutes! It was tender and delicious!!
Hi Jody! I’m so glad you enjoyed it. There are a few ways to prepare this that still produce great results. In this written recipe I cook the chops in the pan. In the accompanying YouTube video, I cooked them in the oven similar to how you did it. Thanks for the comment and feedback!
I cooked the chips in my Instapot. These were outstanding! Rave reviews! I added a bit more juice from cherry peppers because I love the flavor. Served with crispy fried potatoes. Thank you for this recipe.
Sounds great with potatoes and good call on more juice! Glad everyone enjoyed them!
I am in love with these peppers. This sounds so tangy and spicy and good!
Thanks Jo! They really are the best and go amazing with any type of pork.
This sounds awesome!. My husband always has jars of cherry peppers in the pantry AND in the fridge. He eats them right out of the jar. He will love this recipe, and so will I. 🙂
Thanks hope you all enjoy it! Cherry peppers are so good, and really make this dish so much better. I like to serve a whole bowl of them on the side for anyone who loves them as much as I do!