Best Sopranos Pork Chops With Vinegar Peppers Recipes

Pork Chops with Sweet and Hot Peppers image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

Pork Chops with Vinegar Peppers image

Provided by Artie Bucco

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.

Pork Chops and Vinegar Peppers image

Provided by gailanng

Categories Pork

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 6

2 -3 pork chops, center cut, bone in cut 3/4 inch thick
2 tablespoons olive oil
4 hot cherry peppers (or can use recipe #475540) or 4 sweet red cherry peppers, pickled and sliced (or can use Pickled Cherry Peppers - Canning)
1/2 cup pickling brine from cherry pepper
1 garlic clove, minced
salt and pepper

Steps:

Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Lightly salt and pepper the pork chops on both sides.
Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot and shimmering, add the pork chops. Sprinkle 1/2 of the minced garlic on the chops and cook for about 2 minutes.
Add the sliced cherry peppers and cook for another minute or two. When chops are golden brown on the bottom turn them over. Add the rest of the minced garlic and continue cooking for another minute, then add the brine. Turn heat up to high and finish the chops to your taste, just don't overcook.
Remove the chops to a warm plate and reduce the pan sauce by half. Spoon the cooked peppers over the chops and pour the pan sauce over all.

Nutrition Facts : Calories 510.9, Fat 32, SaturatedFat 7.9, Cholesterol 137.3, Sodium 121.5, Carbohydrate 11.7, Fiber 1.9, Sugar 6.8, Protein 43.7