Pork Chops with Potatoes and Sweet Peppadew Peppers
Pork chops with potatoes and peppadew peppers in a white wine and vinegar sauce makes the ultimate feast! Be sure to serve with plenty of crusty bread to mop up the delicious sauce!
Servings: 4
Ingredients
- 4 1" thick bone-in loin pork chops
- 6 medium yukon gold potatoes cut into wedges
- salt and pepper to taste
- 3/4 cup olive oil divided
- 15 cloves garlic sliced in half, leave small cloves whole
- 2 cups peppadew peppers
- 1 cup dry white wine
- 1 cup no sodium chicken stock
- 1/4 cup red wine vinegar
- 2 tablespoons cold unsalted butter cubed
- 1/4 cup minced flat leaf Italian parsley
Instructions
- Preheat oven to 450°F and set the rack to the middle level.
- Toss the potatoes with a 1/2 cup of olive oil and season with salt and pepper. Spread the potatoes out onto a parchment paper lined baking sheet and roast until brown, turning them at the halfway point (about 35-45 minutes until tender).
- Heat a large pan to a touch higher than medium heat with the remaining 1/4 cup of olive oil. Pat the 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 3-4 minutes per side) and cooked to 135°F internal when checked with an instant read thermometer. Remove the chops to a plate and tent with foil.
- Turn the heat off and add the garlic. If the pan is dry, add 2-3 more tablespoons of olive oil. Once the pan cools down, turn the heat back to medium and continue to saute the garlic until it is golden brown.
- Next, add the peppadew 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 while scraping the pan with a wooden spoon to dislodge any brown bits. Boil until the sauce reduces by about half.
- Add the chops back to the pan and baste with the sauce for 1-2 minutes, flipping at the halfway point. Remove the pan from the heat.
- Place the potatoes on a large platter and top with the pork chops. Whisk the butter, one cube at a time into the sauce and taste test. Season the sauce with salt and pepper to taste then pour the sauce on top of the chops and potatoes. Sprinkle the parsley on top and serve. Enjoy!
Notes
- Pork. Loin chops are recommended. Either boneless or with bone will work well.
- Peppers. Use sweet peppadew peppers unless you desire a spicy dish.
- Leftovers. Pork chops with potatoes and peppadew peppers can be saved in the fridge for up to 3 days and can be reheated in the oven, microwave, or on the stovetop.
Nutrition
Calories: 986kcal | Carbohydrates: 52.5g | Protein: 45.5g | Fat: 62.5g | Saturated Fat: 15.6g | Cholesterol: 120mg | Sodium: 830mg | Fiber: 4.4g | Sugar: 2.7g | Calcium: 33mg | Iron: 2mg
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