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Hi Everyone,

I wanted to share a recipe with you and one I was actually so surprised that it was requested.

Last night I made pork chops with vinegar peppers (a favorite meal of my mother’s) and posted the pic to my personal Facebook page. A lot of people remembered this old Italian favorite from their childhood and asked for the recipe, so I decided to share it with my blog members.

It is usually prepared with all HOT cherry peppers but I am now making it half hot and half sweet peppers because as years go by, Bob’s stomach is liking super hot and spicy less and less.  These are the peppers I use…

 

 

 

 

 

 

 

 

 

There are many variations to this dish. I hope you try this variation and enjoy it.

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Pork Chops with Vinegar Peppers

Ingredients: serves 4

• 4 pork chops (I prefer Berkshire pork)
• 12 oz jar of sliced hot cherry peppers***
• 12 oz jar of sweet cherry pepper strips
•  1 cup of vinegar from the jar ( I use a combination of the hot and sweet vinegar- you can use just one type if you prefer).
• 1/2 cup chicken broth or white wine
• 2 yellow onions- sliced
• 3-4 garlic cloves – diced for the onions
• 1/2 tsp ground oregano
• 1 sprig of thyme
• salt and pepper
• 3 tbsp. of olive oil (I used a garlic-infused olive oil)***

Garnish with Parsley Flakes

Cooks note***– whole hot cherry peppers can be used as well but it is very hot and you would only need between 5-7 depending on how hot you want the dish. Also found in a jar in the Italian food aisle. You will have to slice and de-seed the peppers.

Cooks note*** – if you do not have infused garlic oil, saute halved garlic cloves in olive oil on a low flame until the garlic takes on a deep color and then discard the cloves.

Instructions:

(I marinated the pork chops in a thin layer of olive oil, salt and pepper and a spring of thyme for a few hours in the refrigerator and then took them out of the refrigerator 30 minutes before cooking to get to room temperature).  Pat dry before adding to the pan.

When ready to cook:

Over medium heat add 3 tbsp of infused olive oil to a large fry pan. After a few minutes when the oil is fairly hot, add the pork chop and cook for 4 minutes per side. Remove the pork chops, and set aside. 

Add the peppers to the pan and saute for 2- 3 minutes, next add the sliced onion and saute for 3-4 minutes or until they wilt and start to get color, next add the diced garlic and seasonings and saute for 1 minute.

Saute this mixture for an additional 5 minutes stirring occasionally.

Add the pork chops back and the reserved vinegar from the jars and 1/2 cup chicken broth or white wine. Lower the heat and continue to cook covered for 30 – 40 minutes.

To make a thicker sauce (almost a glaze), remove the cover, and raise the heat so the sauce reduces down to your liking.

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I usually serve this dish with sliced roasted potatoes …

Any peppers and onions and potatoes I have leftover I make a frittata with some eggs, herbs, and cheese the next day.

Italians are taught not to waste anything.

Enjoy!

Until my next post, make every day a celebration!

Stay well,

Diane

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