Pork Chops Capricciosa Recipe

Name: Pork Chops Capricciosa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 8-ounce bone-in pork loin chops, about 1 to 1 1/2 inches thick; 2 1/2 teaspoons kosher salt; All-purpose flour, for dredging; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 4 garlic cloves, crushed and peeled; 6 pickled hot cherry peppers, halved and seeded (or leave some seeds in for more heat); 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks; 2 sprigs fresh rosemary; 2 red onions, peeled and cut into eighths; 1/2 cup white-wine vinegar

Servings: persons

Six 8-ounce bone-in pork loin chops, about 1 to 1 1/2 inches thick
2 1/2 teaspoons kosher salt
All-purpose flour, for dredging
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
4 garlic cloves, crushed and peeled
6 pickled hot cherry peppers, halved and seeded (or leave some seeds in for more heat)
1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
2 sprigs fresh rosemary
2 red onions, peeled and cut into eighths
1/2 cup white-wine vinegar

1
Season the pork chops all over with 1 teaspoon salt.
2
Spread the flour on a plate, and dredge the chops in flour, tapping off the excess.
3
Heat the oil and butter in a large skillet.
4
When the butter melts, slide in the chops and brown on one side, about 3 to 4 minutes over medium heat.
5
Turn the chops, and plop the garlic cloves in the spaces between them in the pan.
6
When the garlic starts to sizzle, drop in the pickled cherry peppers, and let sizzle until the chops are browned on the second side, another 3 to 4 minutes.
7
When the chops are browned, push them to one side of the skillet and add the potatoes.
8
Season the potatoes with 1 teaspoon of the salt, and sprinkle in the rosemary needles and the red onions.
9
Cover the skillet, and cook, gently turning everything occasionally, until the onions and potatoes are almost tender, about 12 to 15 minutes.
10
Pour the vinegar into the skillet.
11
Cook, covered, until the potatoes and onions are tender and the chops are cooked through, about 5 minutes more.
12
Uncover, and season with the remaining 1/2 teaspoon salt.
13
If the sauce is too liquid, remove chops to a plate, increase heat to high, and boil until the sauce is thickened to your liking.
14
Pour the sauce over the chops.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Six 8-ounce bone-in pork loin chops, about 1 to 1 1/2 inches thick, 2 1/2 teaspoons kosher salt, All-purpose flour, for dredging, 2 tablespoons extra-virgin olive oil, and more.

Yes, Pork Chops Capricciosa 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.

That's it — enjoy your meal!

Pork Chops Capricciosa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions