Pork Chops with Vinegar Peppers
Classic pork chops with vinegar peppers in a tangy white wine, chicken stock, vinegar and garlic sauce.
Servings: 6
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Calories: 363kcal | Carbohydrates: 3g | Protein: 30.9g | Fat: 21.8g | Saturated Fat: 5.9g | Potassium: 46mg | Sugar: 0.4g | Calcium: 30mg | Iron: 1.1mg