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4.67 from 3 votes

Pork Chops with Sweet Cherry Peppers

Succulent pork and sweet peppers offer a unique taste in this savory dish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings
Calories: 349kcal
Author: Lucy Brewer


  • 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


  • Preheat the oven to 425°.
  • 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.
  • 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.