Pork Chops with Vinegar Peppers and Potatoes

The aroma that goes through the house when you cook this dish will have them come running for dinner before the dish is done! The best kind of pepper to use for this dish are hot cherry peppers in vinegar. For those who cannot take the heat you can also use mild banana peppers in vinegar. As a compromise you can use half and half. If you are using hot cherry peppers, slice them and remove the stem and seeds. That will hold down the heat a bit. The potatoes are a great addition because they absorb and cut some of the vinegar and taste great.

Pork Chops with Vinegar Peppers and Potatoes

Pork Chops with Vinegar Peppers and Potatoes

  • 3-4 pork loin chops,  center cut,bone in
  • 1/2 cup all purpose flour
  • 1/4 cup olive oil
  • 3 cloves garlic, sliced
  • 2 cups of Pastene Peperoncini Peppers In Vinegar
  • 1/2  cup of vinegar from the jar of peppers
  • 3 fresh basil leaves
  • 2 medium potatoes, peeled and sliced thin
  • salt & pepper to taste

In a medium frying pan, fry the potatoes in half the oil till golden brown and tender. In a separate large frying pan, heat the remainder of the oil.

Salt and pepper your pork chops and dredge the pork chops in the flour, shaking off any excess flour.

When the oil is hot, with the heat high, brown the pork chops about 3 minutes each side.

Add the garlic and shake the pan to incorporate with the pork chops. Cook about 1 minute.

Add the peppers, reserving the vinegar they came in. Turn and cook the peppers with the pork chops for two minutes. Add the fresh basil and the reserved vinegar from the peppers.  When the pork chops are done, do not over cook, remove them from the pan and place on a platter and keep warm.

Add the cooked potatoes to the vinegar pepper mixture and toss to mix well.

Cover the pork chops with the potatoes and vinegar peppers and serve immediately.

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About Peter Bocchieri

Peter was born and raised in Brooklyn, NY and is a second generation Italian-American. He has a degree in Journalism from Long Island University and is an avid photographer, gardener and pet owner. Now that Peter is retired, he is relaxing at his home in North East Pennsylvania and cooking for his sons, Michael and Joseph, family and friends. Peter's passion for food was inspired by his Mother's and Grandmother's cooking, but at the age of 10 Peter felt he could do it better himself, so he did.
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10 Responses to Pork Chops with Vinegar Peppers and Potatoes

  1. Pingback: Quick and Easy Recipe time: Pork Chops with Vinegar Peppers « Do What You Love, Love What You Do

  2. Maria Lyons says:

    I love this recipe!! This is one of my favorites and have made it several times already and its wonderful!!!

  3. Mary says:

    I loved the recipe- used a whole jar of red & yellow sandwich peppers with its brine/ vinegar sauce then I also added a few hot cherry peppers w/ liquid to give it a kick!
    Only difference is before I added the fried potatoes I reheated in a separate pan w/ onions that I fried/sweated and added a few more cherry peppers, then added the pork chops!

    So if you like a bit more spicier –and trust me who doesn’t its an excellent addition!!!

    Enjoy—i loved it & so did my family – like what we enjoyed at near-by restaurant!

  4. thanks for posting the REAL pork chops and peppers recipe!!! delish…….

  5. Lee Viola says:

    OMG, what a great recipe. I have been using this recipe for a couple of years and everyone I make it for asks for the recipe. We like more potatoes, so my husband has started putting the potatoes in the oven on a cookie sheet at high heat and they still come out great.
    Thank you!

  6. Sherri L Celani says:

    Terrible 2 cups of cherry peppers! Just cooking it almost killed me!

    • Sherri, I only mentioned the red cherry peppers in the description. I made a note for anyone who can’t stand that much heat to use the yellow banana pepper and a mixture of both to your taste. I also noted if you use cherry peppers, to lessen the heat, discard the seeds from the peppers. I used a milder variety of yellow banana peppers in the ingredient list for the recipe. As long as they are peppers in vinegar you can use as much or less heat as you like. I don’t know too many people that can take that much heat using all hot cherry peppers, but some do.

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