How to Make Pork Chops With Vinegar Peppers and Potatoes Recipe

A Step-by-Step Guide to Perfect Pork Chops with Vinegar Peppers and Potatoes

History | Recipe | Nutrition Facts | Serving Suggestions | FAQ | Final Thoughts

Okay, so I’ve got this pork chop recipe – it’s one of my go-to meals. We’re talking pork chops with vinegar peppers and potatoes, all cooked in one skillet. It’s that Italian-American comfort food, you know? Basically, you get these really tender, bone-in pork chops, crispy potatoes, and these tangy, pickled peppers.

Sounds simple, right? But honestly, the trick is getting the flavors just right and getting a good sear on the pork. It’s all about the timing and a few easy techniques I’ve picked up.

I’m going to show you how to make it – it’s way better than anything you’d get at a restaurant.

But first, a bit of history..

From Italy to America: The Story Behind Pork Chops with Vinegar Peppers

Imagine walking into any Italian-American home on a Sunday evening, and there’s a good chance you’ll catch the mouthwatering aroma of pork chops with vinegar peppers and potatoes wafting from the kitchen. This beloved dish tells the story of Italian immigrants who arrived in American cities in the late 1800s and early 1900s, bringing their cooking traditions with them – and adapting them to their new home.

The magic of this dish lies in those vinegar peppers. Back in Southern Italy, families would preserve cherry peppers in vinegar to enjoy year-round.

When Italian immigrants found these same peppers in American Italian markets, they knew exactly what to do with them. Combined with tender pork chops and potatoes (a decidedly American addition), they created something entirely new – a perfect blend of old-world flavors and new-world practicality.

What started as a simple family meal cooked in modest immigrant kitchens soon found its way onto restaurant menus, especially in Northeast cities like New York and Boston. Every family has their own version – some like their peppers hot enough to make your eyes water, while others prefer a milder kick. Some cooks swear by crispy potatoes, while others let them get soft and soak up all those delicious juices.

The dish got an unexpected boost in popularity when it showed up in “The Sopranos,” but Italian-American families had been enjoying it for generations before that. It’s the kind of meal that shows up at Sunday dinners, special occasions, or any time someone needs a taste of home.

These days, you’ll find all sorts of modern spins on this classic. Some chefs use fancy heritage pork or artisanal peppers, while home cooks might opt for leaner cuts or add extra vegetables to the mix.

But at its heart, it’s still that same comforting combination of tangy peppers, juicy pork, and filling potatoes that Italian immigrants created all those years ago – proof that some of the best dishes come from adapting old traditions to new circumstances.

Recipe: Pork Chops With Vinegar Peppers and Potatoes

This hearty Italian-American favorite combines tender, pan-seared pork chops with tangy vinegar peppers and golden potatoes, all cooked together until the flavors meld into a mouthwatering sauce. Ready in 45 minutes and perfect for feeding 4-6 people, this budget-friendly dish brings restaurant-style comfort food right to your family table.

Equipment

Ingredients

• 4-6 bone-in center cut pork loin chops (approximately 1 inch in thickness)
• 1.5 pounds of small potatoes (cut in half, or quartered if they’re large)
• 6-8 pickled peppers (such as cherry peppers or pepperoncini, plus 3 tablespoons of the pickling liquid)
• 6 cloves of garlic (peeled and crushed)
• 1/2 cup of standard flour (for coating the pork chops)
• 1/4 cup of olive oil
• 1 tablespoon of Italian herb blend
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 cup of dry white wine
• 1/2 cup of reduced-sodium chicken broth
• 1 red onion (thinly sliced)
• 1/4 cup of fresh parsley (finely chopped)
• 1 teaspoon of paprika (optional)
• 2-3 spicy cherry peppers (optional, for added spiciness)

How to prepare

Prepare the Potatoes:

1. Slice potatoes thinly and evenly
2. Heat oil in a large skillet over medium-high heat
3. Add potatoes to the hot skillet
4. Add sliced onions with the potatoes
5. Cook until potatoes are golden brown and tender, stirring occasionally
6. Remove from skillet and set aside

Cook the Pork Chops:

1. Pat pork chops dry with paper towels
2. Season both sides well with salt and pepper
3. Heat oil in the same skillet over high heat
4. Place pork chops in the hot skillet
5. Sear for 2-3 minutes per side until golden brown
6. Transfer to a plate and set aside

Prepare the Vinegar Peppers:

1. Remove stems and seeds from the vinegar peppers
2. Slice peppers into strips
3. Save some vinegar from the jar
4. Add peppers to the pork chop skillet
5. Pour in the reserved pepper vinegar
6. Cook for 2-3 minutes until peppers are hot

Finish the Dish:

1. Return pork chops to the skillet with peppers
2. Add the cooked potatoes back to the skillet
3. Gently stir everything together
4. Cook for 2-3 minutes until everything is heated through
5. Taste and adjust seasoning as needed
6. Garnish with fresh herbs if you like

Recipe Notes

• Save some of the vinegar from the pepper jar – you’ll want it to add flavor to the sauce at the end
• Let the pork chops sit at room temperature for 15-20 minutes before cooking so they cook evenly
• Store leftovers in an airtight container for up to 3 days. When reheating, cover to keep the moisture in
• For crispier potatoes, arrange them around the pork chops rather than underneath them
• If the sauce is too tangy, balance it out with a tablespoon of honey or brown sugar

Nutritional Facts

Pork chops with vinegar peppers and potatoes offer a meal rich in protein, combining lean pork with complex carbohydrates. This dish provides a significant amount of key nutrients, like potassium from the potatoes and vitamin C from the peppers.

Although relatively high in calories, it presents a well-rounded combination of macronutrients and can be modified to suit different dietary requirements by changing portion sizes or swapping out ingredients.

Nutritional Facts (Per Serving)

Serving Suggestions

This traditional pork chop dish is best presented on a large serving dish, decorated with fresh, flat-leaf parsley and accompanied by vibrant sautéed vegetables.

• For a well-rounded meal, serve the tender pork chops with sautéed broccoli rabe or roasted Brussels sprouts; these options complement the rich flavors while also offering nutritional value. A tangy arugula salad offers a peppery contrast to the savory taste of the meat.

• For relaxed get-togethers, serve the dish in a family-style manner, placing the pork chops in the middle of the table with crusty bread nearby for soaking up the delicious sauce. For more formal settings, arrange individual plates with a thoughtful display of vegetables and a garnish of fresh herbs for added visual appeal.

• This versatile recipe works well with a variety of starches; consider crispy roasted potatoes or a light rice pilaf as alternatives to standard side dishes. A dry white wine is a great beverage choice, enhancing the Italian-American origins of the dish.

• When serving outdoors or at a buffet, keep the pork chops warm in a covered container and display the vegetables in separate serving bowls. The recipe can be easily increased for larger parties or reduced for smaller, more private meals.

Think about using seasonal vegetables, like colorful bell peppers, to add visual appeal and incorporate fresh flavors that align with the current season.

Frequently Asked Questions

Final Thoughts

This pork chop recipe is pretty forgiving – you can keep it casual for family dinner or fancy it up when friends come over.

The most important part is getting the temperature right. Watch the pan when you’re searing – you want it hot enough to brown the meat but not so hot that it burns. When you’re braising, keep it at a gentle simmer, not a full boil.

Don’t be afraid to make it your own. If you like spice, add more peppers. Got fresh herbs? Toss them in. And if you have homemade stock in the freezer, definitely use that instead of store-bought – it makes a big difference.

Remember, while this is an Italian-American classic, there’s no single “right” way to make it. Some nights you might want more sauce, other times you might want extra garlic. That’s all good.

The more you make this dish, the better you’ll get at knowing exactly how you like it.

LATEST RECIPES

• Easy Puto Pao Recipe (With Pork): Soft, Fluffy, and Ready in Under an Hour!
• Fermented Watermelon Recipe: Step by Step
• Banana Tea Recipe: A Natural Remedy for Better Sleep and Relaxation
• DIY Homemade Ketchup Recipe (15 Minutes)
• How To Make Fermented Cabbage (Sauerkraut Recipe)

Check all our recipes here.

ℹ️ FoodNourish is reader-supported. When you buy through links on our site, we may earn an affiliate commission without any surcharge to you.