Pork Chops with Peppers, Onions and Potatoes


I’ve always wanted to make this recipe but never really got to it. I was browsing through the internet and cameupon a recipe and rdecided I’d cross this recipe off my to do list. Tonight was the night.

I’m not usually a fan of pork chops. They’re usually tough, and I always say I’m never making them again. BUT…the recipe called for pork chops,so here I go again…

I did choose Leidy’s All natural chops, hoping that would help make some difference.

I got the recipe idea from the Gianni North Beach. There are recipes on there and got all the ingredients.

The only thing I was a little leery of was, the pickled peppers. I tasted one and they were “really” pickled! I put them in anyway because I like to follow a recipe exactly, and then determine if I want to adjust it from there.

The next time I would probably leave out the pickled peppers,and just add the red win vinegar to the mixture and leave it at that.

The pork chops were decently tender, I suspect the “all natural” chops had something to do with it. The felt completely different that the regular chops when handled raw.

The potatoes were delicious. Actually the whole dish was delicious, and very easy to make.

Make this dish and you will make your favorite Italian (or non-Italian) happy. Trust me…


Pork Chops with Cherry Peppers & Potatoes

Print Recipe
Serves: 2 Cooking Time: 20 minutes


  • 2 center cut pork chops
  • 2 small Yukon Gold potatoes, parboiled and cut into 1 inch slices
  • 1 small red bell pepper, seeded and cut into large dice
  • ½ onion, thickly sliced
  • 1 clove garlic, chopped
  • 4 small sweet vinegar cherry peppers (or any other pepper packed in vinegar), seeded and cut into small dice
  • 1 or 2 tablespoons red wine vinegar, depending on your taste
  • 1 cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper to taste



Slit the fat on the edge of the chop in several places. (This will keep the chop from curling while cooking.)


Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper.


Put a large cast iron or saute pan over medium-high heat and add the olive oil.


When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste.


Brown the potatoes on both sides. Set them aside on a large plate or platter.


Add the pork chops to the pan. (Do not crowd the pork chops or they will steam rather than brown.)


Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes. (You do not need a nice brown crust on the second side because it will not be the presentation side of the pork chop so do not overcook the chops. The chops should be barely pink inside.)


Sear the fat on the side of the chop if you want to cook some fat off and get some color on the side.


Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.


If the pan has too much fat pour some out and if it is too dry add a bit more oil.


Add the onions and red bell pepper and sprinkle with salt.


Saute until the onions take on some color and the bell pepper is soft.


Add the cherry peppers and garlic; mix everything together and cook for a minute or two more.


Add the vinegar and mix well.


Take everything out of the pan, raise the heat to high and add the white wine.


Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by ⅓.


Put the chops, vegetables and any juices back in the pan to reheat briefly.


Place the chops on a serving platter either covered by or surrounded by the potatoes, onions and cherry peppers.


If there is any sauce left in the pan pour it evenly over the chops and vegetables.


Serve immediately.


Leave a Comment

Your email address will not be published.