Spicy Pork Chops with Vinegar Peppers and Potatoes
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If you’re craving something savory, simple, and a little old-school, these pork chops with vinegar peppers are for you. This one-pan dish is bold, briny, and packed with flavor, with just enough heat to keep it interesting. You’ll get tender pork, potatoes and a tangy kick from spicy jarred cherry peppers. It’s easy enough for weeknights but feels like something you’d get at a family-run Italian restaurant.
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Updated November, 2025. Rewritten for clarity with new tips.
Pork Chops with Vinegar Peppers at a Glance
Here’s What You Will Need
Ingredient List
- Lean boneless pork chops – Center cut about 1 inch thick. Bone-in work too. I like boneless becasue they cook faster and more evenly.
- Potatoes – Baby red are best, cut them in half. If you use larger sized potatoes, quarter them. Just be sure they are similar in size for even cooking.
- Garlic – Use fresh if you can. Otherwise, 1/4 teaspoon garlic powder will work too.
- Extra virgin olive oil
- Cherry peppers – Packed in brine (usually in the pickle section). If you prefer less heat go for peppadew or mild cherry peppers.
Note: Bone-in chops will take a bit longer to cook—usually an extra 4 to 10 minutes. Use a meat thermometer to be sure they’re done; you’re looking for an internal temperature of 145°F.
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How to Make Pork Chops with Vinegar and Peppers (Step-By-Step)
- Preheat the oven to 375°F – You will finish the chops in the oven without searing. This gives you juicy chops without overcooking them.
- Par-boil the potatoes – Add potato chunks to a pot of boiling water, let them cook for 5-7 minutes until they just start to soften, then drain well. This quick boil will help them cook faster in the skillet.
- Sear the pork chops – Heat 1 tablespoon extra virgin olive oil in a large oven-safe skillet, I like to use cast iron for this. Pat the chops dry and season both sides with a little salt and pepper. Sear until browned for about 2-3 minutes. You want a nice golden crust.
- Add garlic and potatoes to the pan – push the pork chops to one side and toss the potatoes and garlic in the pan. Drizzle with a little more oil, stir to coat, and spread them out around the chops. (Note: if the pan is crowded, add the ingredients to a sheet pan instead.)
- Bake – Move the skillet to the oven and bake for 15 to 20 minutes, or until the pork chops are cooked through (145°F) and the potatoes are tender and browned around the edges. Bone-in chops may need a few extra minutes. I start checking at 15 to be safe.
- Add the vinegar peppers – Once out of the oven, scstter the vinegar peppers over the pork chops and potatoes. The heat from the pan warms them through without making them mushy. Finish it off with a splash of brine for extra zing.
Tips
- Don’t skip the sear: Browning the pork chops first gives them that savory crust and helps lock in moisture, even though they finish in the oven. This step adds real depth.
- Use a meat thermometer: Pork dries out fast. Check for 145°F in the thickest part of the chop, and let it rest a few minutes before serving.
- Drain those potatoes well: After parboiling, give the potatoes a good drain and pat dry if needed. Excess moisture means steam instead of crisp.
- Taste your peppers: Vinegar peppers vary in heat. Taste before adding and adjust how much you use, especially if you’re serving kids or spice-sensitive eaters.
- For tender pork chops: Don’t overcook them. They should be removed from the oven when they reach 145°F. Cook time in the oven can vary depending on the thickness of the pork chops. Check the temperature of the meat after it’s been in the oven for 10 minutes.
- Deglaze the pan – After searing the chops, deglaze with a splash of dry white wine for extra flavor.
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Pork chops with vinegar peppers and potatoes taste great with so many side dishes, here are a few of our favorites:
- Zesty arugula salad
- Roasted brussels sprouts
- Green beans
- Sauteed mushrooms
- Roasted butternut squash
- Sauteed broccoli rabe
Recipe Variations
Meat – Replace the boneless pork loin chops with boneless chicken breasts, bone-in pork chops or a pork tenderloin. Cook the chicken breasts to an internal temperature of 165 degrees F, and the pork to 145 degrees F.
Add more vegetables – Add sliced fresh red bell pepper, onions and mushrooms to the skillet while browning the potatoes.
Fresh herbs – For a fresh-tasting version of pork chops with vinegar peppers, add a sprig of fresh rosemary or thyme before baking the pork chops and garnish with fresh oregano or fresh basil leaves.
Vinegar – Instead of using vinegar from the jarred peppers, try using an equal amount of balsamic vinegar, red wine vinegar or white wine vinegar.
If you like this recipe, you might also like chicken giambotta or chicken murphy!
How to Store Leftovers
Refrigerate leftovers for up to three days in an airtight container. Reheat the leftovers on top of the stove or in the oven until heated through.
Leftover Ideas
- Spicy pork potato hash: Dice pork, potatoes, and peppers. Place them into a heated skillet over medium heat and stir-fry til crispy. Add a splash of vinegar or brine and serve.
- Tangy pork and salad bowls – Toss together bite-sized pork pieces, potatoes, and peppers in a bowl with some pepper brine. Layer it over a bowl of chopped greens such as romaine, field greens, or spinach.
Pork Chops with Vinegar, Peppers and Potatoes FAQs
Jarred hot cherry peppers packed in brine work best for this recipe. You can use mild cherry peppers or mild banana peppers for no heat, or peppadew peppers for a touch of heat. You can also use fresh cherry peppers with a few teaspoons of vinegar.
at the pork chops dry, sear them in hot oil for a golden crust, then finish them in the oven just until they reach 145°F in the thickest part. Use a meat thermometer, pull them as soon as they hit 145°F, and let them rest a few minutes before serving so the juices stay in the meat.
Parboiling the potatoes for a few minutes softens them slightly so they finish cooking faster in the skillet and oven. It helps the centers turn tender while the edges crisp up. Make sure you drain them well so they roast instead of steaming.
Yes, the recipe is flexible. You can add onions, mushrooms, or bell peppers to the skillet with the potatoes for more veggies. To make it low carb, swap the potatoes for cauliflower florets or radish chunks, then roast them the same way and finish with the vinegar peppers.
You Might Like These Easy Dinner Ideas
- Honey Dijon Sheetpan Chicken Dinner
- Grilled Mediterranean Pork Chops
- Oven Baked Pork Chops with Vegetables
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Pork chops with Peppers and Potatoes
Ingredients
- 4 – 6 ounce boneless pork loin chops
- 12 baby potatoes or 4 yukon gold potatoes
- 3 cloves garlic
- 3/4 cup sliced cherry peppers with 4 tablespoons of brine
- 1 1/2 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees F.
- Prepare the ingredients: wipe the potatoes clean with a damp towel and cut them in half, chop the garlic, measure and slice the cherry peppers, pat the pork chops dry and season them with salt and pepper.
- Fill a medium-sized saucepan parboil the potatoes for 8 to 10 minutes until they begin to turn soft. Drain them and set them aside.
- While the potatoes are cooking, heat the olive oil in a skillet over medium to high heat. Once the skillet and oil are hot, place the pork chops in the skillet and cook them until they begin to turn golden brown (about 1 to 2 minutes) on each side.
- Remove the pork chops from the pan and set them aside.
- Add the cooked potatoes and chopped garlic to the skillet and toss them around in the skillet until the garlic begins to soften for about 3 to 5 minutes.
- Transfer the pork chops back to the skillet with the potatoes and garlic.
- Place the skillet uncovered in the preheated oven and bake until the chops are cooked through – the internal temperature of 145 degrees F. Remove the pan from the oven and Add the cherry peppers and reserved vinegar from the pepper jar. Stir until heated through.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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