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.
These pork chops with vinegar and sweet peppers shows exactly how simple and inspired one-skillet cooking can be with its tangy pan sauce loveliness that also serves as a side dish.–Renee Schettler Rossi
Pork Chops with Vinegar and Sweet Peppers
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 4
IngredientsEmail Grocery List
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.