Pork Chops and Hot Cherry Peppers is a dish I remember eating often as a kid growing up. A simple seasoning on the pork chops and then cooking them in some of that yummy pepper juice and a splash of vinegar if you want a little extra tang. I personally don’t think that the peppers are anything too crazy in the heat department, but you can absolutely sub some sweet cherry peppers instead. It will taste a little different but It will still be good. Pork and Hot Cherry Peppers is a very simple, no fuss, rustic dish. From start to finish this meal should take you only about 15 minutes!
- 4 bone-in pork chops, 1-inch thick
- Salt and pepper
- Onion powder
- Garlic powder
- Olive oil
- ½ tsp. dried oregano
- 1 large yellow onion sliced
- 3 garlic cloves minced
- 1 can of diced Italian tomatoes
- ½ cup chopped hot cherry peppers seeded (more if you like it spicy)
- ¼ cup cherry pepper vinegar (from jar)
- ½ cup chicken or veggie stock or white wine
- Parsley for garnish
- Splash of white vinegar (optional)
- Slice and mince onion and garlic. Season pork chops with salt, pepper, onion powder and garlic powder. Place pork chops into a hot skillet over medium heat with a little olive oil.
- While the pork chops are cooking in another pan, sauté the onions in some olive oil till soft. Season with a little salt and pepper and add in the garlic and hot cherry peppers to cook down.
- Once pork chops are seared on both sides, about 4 minutes each side, add in the liquids, then diced tomatoes and oregano. Stir and add in the onion and cherry peppers on top to cook for another 5-10 minutes, then serve!