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Pork Chops with Sweet Cherry Peppers

Pork Chops with Sweet Cherry Peppers showcases jarred sweet cherry peppers baked with center-cut pork chops. Add some garlic and onion and you have a fabulous dish with terrific flavors.

Pork chops and sweet cherry peppers in a white bowl.

It takes a while for fall to really set in here in Georgia. We may have a few lovely days in the 70s and then a few more in the 80s or even 90s. Lately, we’ve had more 90s and everyone is starting to get pretty tired of the heat.

I think it’s making us all a little grouchy. I decided to officially proclaim fall in my house, and put together a dinner for the season.

I love dishes that I can finish in the oven, allowing time to clean up or put together sides. This delicious pork chop recipe comes from Diane Rossen Worthington’s cookbook, The Taste of the Season: Fall and Winter. I served this with Butternut Squash Soup, buttered egg noodles and a salad, with an old-fashioned sweet potato pie for dessert.

Here’s what you’ll need:

  • Four 1/2-lb center-cut pork chops, about 1 ½ inches thick
  • One 16 oz jar sweet cherry peppers, drained, ½ cup juice reserved
  • 4 garlic cloves, minced
  • 1 sprig thyme
  • 3 tablespoons olive oil
  • 1 red onion, cut into eighths
  • 1 cup chicken broth

Preheat the oven to 425°. Season the pork chops on both sides with salt and pepper.

Seared pork chops on a plate.

In a 12-inch heavy skillet or flameproof casserole, heat the oil over medium-high heat. Add the pork chops and cook for about 3 minutes on each side, or until nicely browned. Transfer to a plate.

Sweet peppers and onions in a stainless skillet.

Add the onion and drained cherry peppers to the pan and sauté, stirring occasionally, for about 4 to 5 minutes, until the onion is translucent. Add the garlic and thyme and sauté for another minute. Add the chicken broth and reserved ½ cup pepper juice and bring to a boil over high heat.

Return the pork chops to the pan, along with any juices. Place in the oven and roast for about 15 minutes, or until the pork chops are cooked through. Transfer the pork chops to a platter.

Place the pan back on the stove over high heat and reduce the sauce for about 3 to 5 minutes, or until slightly thickened. Spoon the sauce around the pork chops and serve immediately.

Enjoy!

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pork chops and peppers

Pork Chops with Sweet Cherry Peppers

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Succulent pork and sweet peppers offer a unique taste in this savory dish.

Ingredients

  • 4 1 1/2-inch center-cut pork chops
  • 16 ounce jar sweet cherry peppers, drained, ½ cup juice reserved
  • 4 garlic cloves, minced
  • 2 tsp fresh thyme, minced
  • 3 tablespoons olive oil
  • 1 red onion, cut into eighths
  • 1 cup chicken broth

Instructions

  1. Preheat the oven to 425°.
  2. Season the pork chops on both sides with salt and pepper. In a 12-inch heavy skillet or flameproof casserole, heat the oil over medium-high heat.
  3. Add the pork chops and cook for about 3 minutes on each side, or until nicely browned. Transfer to a plate.
  4. Add the onion and drained cherry peppers to the pan and sauté, stirring occasionally, for 4 to 5 minutes, until the onion is translucent. Add the garlic and thyme and sauté for another minute.
  5. Add the chicken broth and reserved ½ cup pepper juice and bring to a boil over high heat. Return the pork chops to the pan, along with any juices.
  6. Place in the oven and roast for about 15 minutes, or until the pork chops are cooked through. Transfer the pork chops to a platter.
  7. Place the pan back on the stove over high heat and reduce the sauce for 3 to 5 minutes, or until slightly thickened. Spoon the sauce around the pork chops and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 4 servings
Amount Per Serving: Calories: 349Saturated Fat: 4gCholesterol: 89mgSodium: 292mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 30g

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SMITH BITES

Tuesday 28th of September 2010

Yum! I've never, ever seen a recipe for pork chops and sweet cherry peppers - always with apples or pears. But I must say, I can imagine the flavor combination and it just makes my mouth water!