Pork Chops And Vinegar Peppers – a delicious recipe with Chops, Garlic, Olive Oil, Sweet, White Wine, Chicken Broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["First smash the garlic and de-seed and slice the peppers, I like to leave them pretty big so I only slice them in half.
2
Pat the pork chops dry and season with salt and pepper.
3
Saute garlic in olive oil and remove the garlic when it starts singing (set aside).
4
By now your oil should be nice and hot so go ahead and brown the chops on both sides (about 3-4 minutes per side). Remove the chops.", "Now throw those peppers in, here is when things start smelling really great. I like to get a nice brown crust on my peppers.
5
Add the chops and garlic back to the pan, add the reserved vinegar, chicken broth and the white wine. Turn heat down to low, cover and let simmer for about 40-45 minutes.
6
You can stop here or remove the lid, crank up the heat and let the sauce reduce to the point that it glazes the chops, this too me makes the most concentrated, yummy flavor."]
334
kcal
Calories
19
g
Fat
1
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 4 Bone-In Pork Chops (medium thickness), 4 Cloves Garlic, 1 tablespoon Olive Oil, 1 Jar Sweet or Hot Vinegar Peppers, and more.
Yes, Pork Chops And Vinegar Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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