The heat and acid of the vinegar peppers balance the richness of the succulent pork chop in this easy, one-pot dinner.
Technique tip: For juicer pork chops, brine them the night before in water, salt and sugar.
Swap option: Substitute chicken breasts or serve with rigatoni for a spicy pasta.
- 2 tablespoons olive oil, divided
- 4 bone-in pork chops
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cloves garlic, sliced
- 1 large yellow onion, sliced
- 2 cups sliced roasted red peppers, store-bought or homemade
- 1 tablespoon white wine vinegar
- 1/2 cup white wine
- 1½ cups chicken stock
- 2 tablespoons butter
- 1/4 cup vinegar cherry peppers, seeded and diced
- 1/4 cup vinegar cherry pepper juice
- 2 teaspoons chopped parsley
1. Warm a large 7-quart dutch oven over medium-high heat, and add 1 tablespoon olive oil. While the oil is heating up season pork chops with salt and pepper. Once the olive oil is very hot, gently place pork chops in the pan to brown on both sides, approximately 2 minutes per side. Once browned remove from the pan and set aside.
2. Reduce the heat to medium and in the remaining oil in the Dutch oven, add sliced garlic. Cook the garlic until aromatic and lightly golden brown about 1 minute. Add sliced onions and cook until soft and translucent about 5-7 minutes. Add sliced roasted peppers and toss and warm through. Pour in the white wine vinegar and white wine and let simmer until reduced by half, about 5-7 minutes. Add chicken stock and butter then return the pork chops to the pot. Cover and reduce heat to medium-low and cook for 10 minutes or until the internal temperature of the pork reaches 145°F. Finish with the vinegar cherry peppers and juice and chopped parsley.
3. Serve one pork chop per plate with a hearty serving of the vinegar pepper sauce over the top.