Pork Chops with Cherry Pepper Sauce
A Tangy Chop Recipe with Some Bite
Pork Chops with Cherry Pepper Sauce is a tangy and juicy dish with a little kick from cherry peppers made with very simple ingredients. Choose mild or hot cherry peppers and serve atop rice, potatoes, or pasta for your new favorite pork chop recipe.
I had this dish once in an out of the way Italian restaurant and I have been thinking about it ever since. One thing I remember is sopping up the delicious sauce from the Pork Chops with Cherry Pepper Sauce with some crusty, fresh bread.
Absolute heaven!
This recipe cooks up somewhat quickly and that makes it perfect for a weeknight meal. That being said, this recipe is special enough for a weekend dinner.
If you love zesty recipes, this is for you.
Cherry Peppers
These cherry peppers can be found in the aisle with the pickles. I like to use this Cento Brand because it is what I am used to but there are many brands of cherry peppers.
They are also sometimes called vinegar peppers and they come in both hot and mild varieties. I like the hot, and when you take the seeds out, it is slightly hot but does not burn my mouth.
It is your call on the heat. You can find these in any grocery store.
The Chops
I use pork loin chop for this recipe. These are the same chops I use in my Supper Club Pork Chops.
I think that these type of chops are juicier and can withstand the three step cooking method. These chops can also stand up to the zing in the vinegar from this sauce.
Seasoning Is A Suggestion
You can use as much or as little of the seasonings in your flour mixture as you prefer. I use a teaspoon or two of each but please add as much as you think YOU like.
We all have different tastes. If you are new to cooking, get used to tasting your food and seasoning to your tastes.
Pork Chops with Cherry Pepper Sauce Recipe
Pork Chops with Cherry Pepper Sauce is a very fine dinner with juicy, bone-in pork chops in a light tasting sauce made from cherry peppers and chicken broth. This recipe has some zip that will surprise your tastebuds.
Ingredients
- 3 to 4 bone-in, Pork Loin Chops
- 4 tablespoons of Butter *divided
- 1/2 cup of All Purpose Flour
- Salt, Pepper, Garlic Powder, and Onion powder to taste
- 1 jar of Whole Cherry Peppers (16 ounces) *pictured and more information in the post before the recipe card
- 1 cup of Water
- 1 heaping tablespoon of Powdered Chicken Bouillon
- 4 to 6 cloves of Garlic, crushed
- 1/2 tablespoon of Dried Oregano *or to taste
Instructions
- Pat the pork chops dry with paper towels. Leave them to sit out to room temperature for 15 to 20 min.
- Mix the flour, salt, pepper, garlic, and onion powders together. I use a couple teaspoons of each. Add this to a shallow dish.
- Dredge the pork chops through the flour until they are well coated. Have a baking sheet ready and heat your oven to 375°.
- Melt two tablespoons of the butter in a skillet. Add the pork chops to the pan and fry about 5 minutes on each side. You may have to work in batches if the chops don't fit all at once. When they are fried, add the chops to the baking sheet.
- When the chops are fried on both sides, place them in the pre-heated oven for 20 minutes. *cook times may vary depending on the thickness of your chops. Mine were about a 1/2 inch thick.
- While the chops bake, drain the cherry peppers and save the liquid from the jar. Cut the cherry peppers in half and remove the seeds and stems. You can use hot or mild cherry peppers. I use the hot.
- Mix the cup of water with the cherry pepper juice and the chicken bouillon .
- Add one tablespoon of butter to the same skillet you fried the chops in. Crush the garlic and add it to the pan. Sauté for about five minutes and then add the cherry peppers. Sauté for another 5 to 7 minutes.
- Slowly add the broth/cherry pepper juice to the pan, bring to a simmer, reduce heat, and simmer for 15 minutes, stirring occasionally. Add the dried oregano halfway through simmering.
- When the chops are done in the oven, carefully remove them and add them to the simmer sauce. I also add the drippings and crispy bits from the baking pan. Simmer for another 10 to 15 minutes, then add the remaining tablespoon of butter. Simmer five more minutes.
- The sauce will not be overly thick, it will be on the thinner side. More like an au jus.
- Serve the pork chops with rice, noodles, or potatoes and a hefty ladle of the sauce. Top with the peppers and garlic cloves.