This recipe is a little work because of the prep time involved but it is well worth the effort. One of the things I really liked about this recipe is that you use one pan from the stove top into the oven. I was a little nervous because of the large volume of vinegar this recipe called for, but it all blended very well.
The mixture of pork chops, peppers, and vinegar is delicious.
This one will go on the list of my favorite recipes because my wife loved it, and says she can’t wait to have it again.
Give this Pork Chops with Vinegar and Sweet Peppers Recipe a try; it’s really good.
Pork Chops with Vinegar and Sweet Peppers Recipe
- 4 bone-in pork rib chops or bone-in center cut (3/4 to 1 inch thick- pretty much standard cut – I used 3 because it was just the 2 of us for supper)
- Salt and pepper
- 3 tablespoons of sugar
- 2 tablespoons of olive oil
- 1 large onion (chopped)
- 1 large red pepper (cut into ¼ inch strips)
- 1 large yellow pepper (cut into ¼ inch strips)
- 1 sprig of fresh rosemary
- 2 garlic cloves (minced)
- A ½ cup of water
- ½ cup plus 2 tablespoons white wine vinegar (divided)
- 2 tablespoons butter (cut into 2 pieces and chilled)
- 2 tablespoons fresh parsley (chopped)
- Preheat oven to 400F.
- Place 1 ½ quart of water in a plastic bowl. Dissolve 3 tablespoons of salt and the sugar into the water. Place the chops in the mixture, refrigerate, for 30 minutes to 1 hour. (This is a good time to prep the vegetables)
- Remove chops from the brine – and pat dry. In a large oven-safe skillet over medium-high heat using the olive oil heavily brown one side of the pork chops, flip the chops and lightly brown on the other side. Remove the chops to a platter and set aside.
- Add the onion to the same skillet and cook until onion starts to brown. Add the garlic and continue cooking until fragrant; about 1 minute. Add the peppers and sprig of rosemary to the mixture and continue cooking until peppers start to soften. Add ¾ cup water and vinegar to the skillet, bring the mixture to a boil, reduce heat to a high simmer and continue cooking until liquid is reduced to about 1/3 cup. (stir occasionally to remove any bits from the bottom of the skillet)
- Arrange and work the pork chops into the pepper mixture, but don’t cover the chops. Place the skillet in the oven and bake until pork chops are done. (145F.) (these cook quick so check the temp about 5 minutes after putting them in the oven)
- Remove the chops to a plate and lightly cover with aluminum foil to keep warm. Mix 2 tablespoons of vinegar, and the parsley into the pepper mixture, salt, and pepper to taste. Pour the mixture over the chops and serve.