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
If you’ve enjoyed this Pork chops with vinegar peppers recipe, give it a 5-star rating.
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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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This has quickly become one of our favorites. I make it at least 2xs a month. You don’t need a knife for the pork. Even my 9 yr old is beginning to love the hot cherry peppers. Thanks!
We are so happy to hear that! Thanks for the comment, Gillian!
Easy and quick. Tasted great. Followed the directions but when I checked the (1” thick) chops after 30mins they were nearly done. So, like he says in the notes, make sure you check them.
I have reviewed this before. It’s among my husband’s favorites so we have this at least monthly if not twice monthly. I only had 2 cherry peppers in the fridge (horrors!) so had to vary the recipe last night based on what I had on hand. I made this with 2 thick chops but still did the full amount of the other ingredients. I added 1/4 cup of roasted red & yellow peppers and 1/2 of a poblano pepper very thinly sliced. I put the covered Dutch oven into the oven for 90 minutes. I popped 8 small roasting potatoes into the pot after an hour when I realized I was out of pasta (double horrors!). The result was amazing. I’ve also made this with bone-in chicken thighs. I cannot thank you enough, Jim, for this recipe!
Thanks for the comment, Kathryn, and so happy you loved the recipe and make it often!
Thank you. I now know why my chops are chewy, with no vinegar flavor. I don’t cook them long enough. Can’t wait to try receipt. Hoping they taste more like my mom’s.
Thanks again
My chops were thick, but not one inch thick, so they turned out mealy. So definitely need thick chops. I think next time I’d just saute the chops in breadcrumbs and drape this delicious sauce over them and do this dish much faster.
Hi Jim I love all your recipes and I’m eager to try this one. I’m curious I don’t know all the different cuts of pork chops but I have boneless pork chops in my freezer now. Would this recipe work? I usually brine pork chops.
Hi Grace, we’re so happy you’re enjoying the recipes. This recipe works for boneless pork chops.
Oven temp ??
Hi Kerry, the receipe here on the website is for the stovetop only, however, in the video Jim does show how to make them in the oven. See the 8:05 point in the video where he talks about putting them in the oven at 325f.
Jim what do you serve the Chops with?
Hi Bob, the chops are great with broccoli rabe sauteed with garlic and oil and roasted potatoes.
I used the pressure cooker. The chops were so tender we only used a fork, no knife needed. The flavor was the best I’ve had. Everyone I make them for loves them. Bravo for this recipe!
Could this dish be cooked in crock pot with potatoes and hot pepperd
Hi Jan, this recipe hasn’t been tested in a crockpot but you likely could do it. If you happen to try it, let us know how it turns out.
This was one of our favorite meals. Going to make it today. Thanks.
i have made this recipe from my younger years it is one of my favorites!
I asked this question before, however I was not emailed an answer and I don’t remember the recipe I asked it under. How do you tell a good Virgin Olive Oil that you use sparingly with all the Extra Virgin Olive Oils on the market today? Do you go by price or is there a specific thing one should look for?l.
Your recipes are wonderful and easy to follow.
Hi Barbara, you asked this question in the comments section of the Chicken Marsala recipe on January 12 to which I responded suggesting you listen to the podcast Jim recorded where he discusses all things olive oil. Here’s the link: https://www.sipandfeast.com/podcast-episode-004/
Just want to say thank you for all your great recipes. This is one of our favorites and we’ve made it a number of times already. Making it tonight! Love the show and your style. Thank you!
Hi Mark, we’re so happy you’re enjoying the recipes! Thanks for the comment!
This is one of my family’s favorite recipe. I grow and can my own cherry peppers for this recipe too. James & Tara keep the recipes coming, we have enjoyed several other recipes as well. Just did the pot roast last Sunday, 5 stars ⭐️
Hi Chris, we’re so happy you enjoyed this one and really appreciate the comment!
This is a really good Fall recipe. The entire family enjoyed it.
Hi Jeff, we’re so happy you enjoyed this one and really appreciate the comment!
This was excellent, didn’t even need a knife to cut the pork chops. Sauce was outstanding. Made this with your Italian potatoes recipe. Dipped the potatoes in the sauce, outstanding! Only thing I forgot was the crispy bread! This is probably the fifth or sixth recipe I have made off of your site, they are all great.
Hi Rob, thanks for the comment and so happy you enjoyed this recipe as well as the others!
Jim, I am a bit unclear re the pork cut. A blade would braise maybe as long as your indicated time, about 1 1/4hr or so. This slow braise will also make a flavorful sauce. If using a tenderloin or loin chop, and if lucky enough to find Berkshire, as you say, probably 140 is more like it. My question is, since a leaner chop needs very little time to reach desired temp, won’t the sauce be less tasty? Would it be wise to let the sauce cook a bit without the meat to reduce and develop flavor and then put the chops back to finish. I would love some feedback from you on this as I’m sure you’ve had experience with a variety of pork cuts when doing this dish. I’m not sure which way to approach this. Thank you.
Hi Den, You can cook the sauce in advance and put the chops in at the end, especially if you are using Berkshire or other great chops. Most of the time, in restaurants, this dish is served with grilled or pan fried chops to medium. It really is great both ways.
I made these pork chops yesterday, they were excellent. Made many of your recipes, very happy with all of them. Thank you!
Hi Carlene, I’m so happy you enjoyed the pork chops and really appreciate your comment!
We have made this several times. It is definitely a family favorite! Pork chops are tender and the sauce is so flavorful.
Hi Carol, thanks for the comment and so happy this is one of your family’s favorites!