Pork chops with cherry peppers and onion are perfect for a quick dinner. You’ll have this dish on the table in less than an hour! The sweet cherry peppers lend a delightfully piquant flavor to the sauce, which begs for some crusty bread to sop it up.

We provide step-by-step instructions for this easy pork chop recipe so you know it will turn out perfectly every time. And our secret ingredient makes this recipe kid-friendly and a great weeknight meal to add to your rotation.

Pork chop served with peppers and onions on a plate, with sauce being poured over the meat and a skillet of vegetables beside it.

As a fourth-generation Southern cook, I’ve seen a lot of pork recipes. Southerners love some pork, whether it’s barbecue, fall-off-the-bone ribs, or baked pork chops in creamy mushroom sauce. This recipe is similar to an Italian-style pork and peppers recipe and is so easy that it’s become one of my favorites.

Don’t you love recipes that you can finish in the oven, allowing time to clean up or put together sides? I sure do!

This recipe fits that bill perfectly. You sear the chops on the stove and then place the whole skillet in the oven to finish cooking. The recipe only takes about 45 minutes from start to finish!

Why you’ll love pork chops with cherry peppers

TASTE – This recipe is typically made with hot cherry peppers, but we found that using sweet cherry peppers makes it more kid-friendly. There’s plenty of flavor but not too much heat.

MAKE-AHEAD – You can make this recipe on Sunday and serve it on Tuesday if that suits your schedule. It’s totally doable as far as making ahead. Or you could just prep the onion and garlic ahead of time and store it in the refrigerator until you’re ready to make the whole dish.

ADAPTABLE — You can easily change up this recipe to suit your tastes. Make it with chicken if you prefer, or even sausages.  

I hope you’ll try our pork chops with cherry peppers recipe. I think you’ll love it, and I bet you’ll make it again and again!

Pork chop served on a bed of cherry peppers on a wooden table.

What you need for pork chops with cherry peppers

Four center-cut pork chops – get good quality thick pork chops.

One jar sweet cherry peppers – be sure you grab sweet and not hot.

Garlic – this recipe shines with fresh garlic. Save the jar for another time!

Fresh thyme – if you’re crunched for time, you can use dried thyme. (see what I did there 🤪)

Olive oil – use a good-quality oil that has a higher smoke point.

Red onion – one fresh onion is all you need.

Chicken broth – I always choose low-sodium if using store-bought.

Large skillet – you’ll use this for so many things!

Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
4.74 from 15 votes

Pork Chops with Cherry Peppers

Pork chops with cherry peppers is a perfect weeknight dinner.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
Save This Recipe

Ingredients 

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

Instructions 

  • Preheat the oven to 425°.
  • Season the pork chops on both sides with salt and pepper. Heat the oil in a 12-inch heavy skillet 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.
  • 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.
  • 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 3 to 5 minutes, or until slightly thickened. Spoon the sauce around the pork chops and serve immediately.

Nutrition

Serving: 4servings, Calories: 349kcal, Carbohydrates: 13g, Protein: 30g, Saturated Fat: 4g, Cholesterol: 89mg, Sodium: 292mg, Fiber: 2g, Sugar: 5g
Course: Pork
Cuisine: American
Calories: 349
Keyword: pork chops with cherry peppers, pork chops with peppers
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

How to make pork chops with peppers and onions

Step 1. Preheat the oven to 425°. Season the pork chops on both sides with salt and pepper.

Step 2. Heat the oil in a 12-inch heavy skillet 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.

Step 3. 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.

Step 4. 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.

Pork chop with assorted vegetables in a skillet on a wooden table.

Step 5. 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.

Pork chop on a plate with peppers, garnished with herbs, served on a wooden table.

Questions and tips

What should you serve with pork chops and cherry peppers?

We love this recipe with simple buttered egg noodles, mashed potatoes, or roasted potatoes.

Can you use chicken instead of pork chops?

You could substitute chicken breasts or thighs for the pork chops; you would just have to adjust the cooking time. Use a meat thermometer to be sure you cook to the correct temperature.

Can you freeze the pork chops?

The leftover pork chops with peppers and onions can be frozen in an airtight container for up to three months.

Is it better to bake pork chops covered or uncovered?

While some baked pork chops recipes require the chops to be covered, this recipe does not. Since the oven time is only 15 minutes, the pork chops won’t dry out if uncovered.

This delicious pork chop recipe was slightly adapted from Diane Rossen Worthington’s recipe, found in The Taste of the Season: Fall and Winter.

Join Southern Food and Fun Community group
and Southern Potluck group!

And please follow us on social media:

More from Southern Food and Fun

Looking for more cherry peppers recipes? Try this recipe for Stuffed Hot Cherry Pepper Poppers or this one for Chicken Scarpariello with Cherry Peppers.

Update Notes: This post was originally published September 28, 2010, and on May 12, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

Follow Lucy on social media:

You May Also Like:

Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. We won't send you spam. Unsubscribe at any time.
4.74 from 15 votes (12 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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!