PORK CHOPS WITH VINEGAR PEPPERS
Classic pork chops with vinegar peppers in a tangy white wine, chicken stock, vinegar and garlic sauce.
Provided by James
Categories Main Course
Time 1h35m
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 363 kcal, Carbohydrate 3 g, Protein 30.9 g, Fat 21.8 g, SaturatedFat 5.9 g, Sugar 0.4 g, ServingSize 1 serving
SOPRANO'S PORK CHOPS WITH VINEGAR PEPPERS
You guessed it-this recipe is from the Soprano's Family Cookbook. I found it on the net and had to share.
Provided by Diana Adcock
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium high heat.
- When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
- Cook chops, turning once for about 5 minutes on each side, or until brown.
- Lower the heat to medium and scatter garlic around chops.
- Cover and cook 5 to 8 minutes more.
- Check for doneness.
- Remove to a plate and keep warm.
- Add the peppers and juice to the skillet.
- Cook, stirring for 1-2 minutes or until the peppers are heated through.
- Spoon the peppers over chops and serve immediately.
PORK CHOPS WITH VINEGAR
Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.
Provided by FATBOY31
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
- Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 0.2 g, Cholesterol 84.5 mg, Fat 14.8 g, Protein 25.6 g, SaturatedFat 7.1 g, Sodium 574.3 mg
PORK CHOPS WITH VINEGAR PEPPERS
Provided by Artie Bucco
Categories Pepper Quick & Easy Dinner Vinegar Pork Chop Fall Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
- Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
- Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.
PORK AND VINEGAR PEPPERS
my mother-inlaw gave this recipe to me....the only difference is that she cooked her's on the stove and not the crock pot.
Provided by denise altimari
Categories Pork
Time 8h10m
Number Of Ingredients 6
Steps:
- 1. cut up your pork into nice large chunks. Dredge in flour that is seasoned with salt,pepper,garlic.
- 2. fry the pork chunks for just a few minutes to brown on all sides
- 3. throw it in the crock pot. cut up the potatoes into the same size chunks as the pork, and put them in the crock.
- 4. then throw the whole jar including the juice ofpepperincini's into the crock.give it a stir....then set on low all day while your at work....
PORK CHOPS AND VINEGAR PEPPERS
Make and share this Pork Chops and Vinegar Peppers recipe from Food.com.
Provided by gailanng
Categories Pork
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Lightly salt and pepper the pork chops on both sides.
- Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot and shimmering, add the pork chops. Sprinkle 1/2 of the minced garlic on the chops and cook for about 2 minutes.
- Add the sliced cherry peppers and cook for another minute or two. When chops are golden brown on the bottom turn them over. Add the rest of the minced garlic and continue cooking for another minute, then add the brine. Turn heat up to high and finish the chops to your taste, just don't overcook.
- Remove the chops to a warm plate and reduce the pan sauce by half. Spoon the cooked peppers over the chops and pour the pan sauce over all.
Nutrition Facts : Calories 510.9, Fat 32, SaturatedFat 7.9, Cholesterol 137.3, Sodium 121.5, Carbohydrate 11.7, Fiber 1.9, Sugar 6.8, Protein 43.7
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ONE-POT PORK CHOP WITH VINEGAR PEPPERS RECIPE
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- 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.
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