Pork Chops with Vinegar and Sweet Peppers

Pork chops with vinegar and sweet peppers makes a simple, healthy weeknight dinner. The pork chops stay tender because they’re brined. Bell peppers add sweetness to the pork chops, while vinegar adds tang.

A pork chop with vinegar and sweet peppers on a white plate with a fork and knife.

These pork chops with vinegar and sweet peppers shows exactly how simple and inspired one-skillet cooking can be. Main and side dish with very little effort or cleanup.–Renee Schettler

Pork Chops with Vinegar and Sweet Peppers

A pork chop with vinegar and sweet peppers on a white plate with a fork and knife.
These tender pork chops are brined and pan-seared with onion and sweet pepper in a tangy white wine vinegar sauce.

Prep 45 minutes
Cook 30 minutes
Resting Time 30 minutes
Total 1 hour 45 minutes
4 servings
628 kcal
4.39 / 13 votes
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  • 1 cup granulated sugar
  • 1/2 cup table salt 1 cup Diamond Crystal kosher salt or 3/4 cup Morton kosher salt
  • Four (7-to 9-ounce) bone-in pork rib chops each 3/4 to 1 inch (18 to 24 mm) thick
  • Ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion chopped fine (about 1 1/4 cups)
  • 1 large red bell pepper stemmed, seeded, and cut into 1/4-inch-wide (6-mm) strips (about 1 1/2 cups)
  • 1 large yellow bell pepper stemmed, seeded, and cut into 1/4-inch-wide (6 mm) strips (about 1 1/2 cups)
  • 2 anchovy fillets minced (about 2 teaspoons)
  • 1 sprig rosemary about 5 inches (13 cm) long
  • 2 medium garlic cloves minced or pressed through a garlic press (about 2 teaspoons)
  • 3/4 cup water
  • 1/2 cup white wine vinegar plus optional 2 tablespoons to finish sauce
  • 2 tablespoons (1 oz) unsalted butter cold
  • 2 tablespoons chopped flat-leaf parsley leaves
  • Salt


  • In a large container, dissolve the sugar and salt in 2 quarts water. Add the pork chops and refrigerate for 30 minutes.
  • Remove the chops from the brine and thoroughly pat dry with paper towels. Season with 3/4 teaspoon pepper.
  • Heat the oven to 400°F (200°C) and adjust an oven rack to the middle position.
  • Heat the oil in an ovensafe, 12-inch, nonreactive skillet over medium-high heat until the oil almost begins to smoke. Tilt the skillet to coat the skillet with the oil.
  • Place the pork chops in the skillet and cook, using a spoon or spatula to occasionally press down on the center of the chops to aid in browning, until well browned, 3 to 4 minutes.
  • Using tongs, flip the chops and brown lightly on the second side, about 1 minute. Transfer the chops to a large plate.
  • Set the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add the sweet peppers, anchovies, and rosemary. Cook, stirring frequently, until the peppers just begin to soften, about 4 minutes. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the water and 1/2 cup vinegar and bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat to medium; simmer until the liquid is reduced to about 1/2 cup, 6 to 8 minutes. Take he skillet off the heat and discard the rosemary.
  • Return the pork chops, browner-side up, to the skillet; nestle the chops in the sweet peppers, but do not cover the chops with the peppers. Add any accumulated juices to the skillet; set the skillet in the oven and cook until the center of the pork chops registers 135°F to 140°F (57°C to 60°C) on an instant-read thermometer, 8 to 12 minutes (begin checking the temperature after 6 minutes).
  • Using potholders, carefully remove the skillet from the oven (the handle will be very hot) and cover the skillet with a lid or foil; let stand until the center of the chops registers 145 to 150 °F (65°C) on an instant-read thermometer, 5 to 7 minutes.
  • Transfer the pork chops to a platter or individual plates. Swirl the butter into the sauce and the sweet peppers in the skillet; taste and stir in the optional 2 tablespoons vinegar, if desired, and the parsley. Adjust the seasonings with salt and pepper, then pour or spoon the sauce and peppers over the chops. Serve immediately.
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Show Nutrition

Serving: 1servingCalories: 628kcal (31%)Carbohydrates: 59g (20%)Protein: 35g (70%)Fat: 28g (43%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 127mg (42%)Sodium: 983mg (43%)Potassium: 827mg (24%)Fiber: 2g (8%)Sugar: 53g (59%)Vitamin A: 1742IU (35%)Vitamin C: 144mg (175%)Calcium: 62mg (6%)Iron: 2mg (11%)

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Recipe Testers’ Reviews

This is one of those recipes that I would keep as a basic staple. The brining really did make the pork chop flavorful and juicy, and I found that if I brined the meat first, by the time everything else was chopped and prepped, the 30 minutes were nearly up.

The amount of sauce and peppers was perfect and I didn’t need to add additional vinegar at the end. I’ll definitely be making this one again.

This was enjoyable to make and very tasty. I opted for center-cut chops that were on the larger side of 1 inch in thickness.

I used the brine, rather than employ enhanced pork, and also used Morton kosher salt. The tastes of the anchovy fillets, vinegar, and fresh rosemary accented the dish nicely. I removed the chops from the oven at exactly 145°F, since I prefer some pinkness in pork dishes, and, with the thicker type chops, this was easily achieved.

Originally published September 18, 2019


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. 5 stars
    This was easy and delicious. I used boneless chops because I order a beef/pork box from Butcher Box and I had them in the freezer. They worked well. I knew I’d love the sweet and savory taste but was not positive my husband would. He raved about them. I served them with buttered noodles and have two chops left to go with mashed potatoes later in the week.

  2. Could a bit of fish sauce be used instead of anchovies? I don’t see why not. I always have fish sauce on hand.

    1. Hi Bkhuna, you could certainly use fish sauce. The usually ratio is 1/2 teaspoon as a substitute for one anchovy fillet.

  3. 5 stars
    The instructions were very clear and easy to follow, as you would expect from America’s Test Kitchen. I really liked the dish and so did my family. The pork chops were very moist because of the brining, and the sauce worked extremely well. The vinegar added a distinct brightness to the finished dish.

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