Skillet Pepper And Garlic Pork Chops Recipes

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SOPRANO'S PORK CHOPS WITH VINEGAR PEPPERS



Soprano's Pork Chops with Vinegar Peppers image

You guessed it-this recipe is from the Soprano's Family Cookbook. I found it on the net and had to share.

Provided by Diana Adcock

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
4 pork chops, 1 inch thick
salt & fresh ground pepper
2 cloves garlic, minced
2 cups sliced mild pickled peppers (plus 2 T. juice)
3 -5 hot pepperoncini peppers (optional)

Steps:

  • Heat the oil in a large skillet over medium high heat.
  • When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
  • Cook chops, turning once for about 5 minutes on each side, or until brown.
  • Lower the heat to medium and scatter garlic around chops.
  • Cover and cook 5 to 8 minutes more.
  • Check for doneness.
  • Remove to a plate and keep warm.
  • Add the peppers and juice to the skillet.
  • Cook, stirring for 1-2 minutes or until the peppers are heated through.
  • Spoon the peppers over chops and serve immediately.

PORK CHOPS WITH VINEGAR PEPPERS



Pork Chops with Vinegar Peppers image

Provided by Artie Bucco

Categories     Pepper     Quick & Easy     Dinner     Vinegar     Pork Chop     Fall     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

1 tablespoon olive oil
4 pork rib chops, about 1 inch thick
Salt and freshly ground pepper
2 garlic cloves, lightly crushed
2 cups sliced mild pickled peppers, with 2 tablespoons of their juice (add a few hot peperoncini if you like)

Steps:

  • Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
  • Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
  • Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.

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