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5 from 25 votes

Pork Chops with Vinegar Peppers

Classic pork chops with vinegar peppers in a tangy white wine, chicken stock, vinegar and garlic sauce.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 6


  • 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