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Servings: 4 People
Calories: 239kcal
Pork chops with Peppers and Potatoes
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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
Store leftovers in the refrigerator for up to three days. Reheat leftovers on top of the stove or in the oven.
Substitutions:
Boneless pork chop substitutes - Bone-in pork chops, pork tenderloin, boneless chicken breasts.
Cherry Peppers - For a milder version, use sweet cherry peppers, peppadew peppers or mild banana peppers.
Brine - For a lower sodium version, replace the brine with vinegar and a little bit of water.
Baby Potatoes - Use chunks of regular sized Yukon gold potatoes, purple potatoes or red potatotes
Tips
Meal Prep tip, boil the potatoes up to two days ahead of time and store them in the refrigerator until it's time to make this recipe.
For a golden brown sear, pat the pork chops dry with paper towels before adding them to a hot skillet.
Nutrition
Serving: 1pork chop | Calories: 239kcal | Carbohydrates: 33g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 571mg | Potassium: 822mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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