Pork Chops with Vinegar Peppers 

November, 2025 | By: Dan Pelosi | Photography: Johnny Miller

This dish is made for the Carmela Soprano that lives in all of us. It’s the type of cooking that makes you feel like a mob boss’s wife—fabulous hair, perfect nails, and abundant food…maybe minus the crime. These pork chops are seared to golden perfection and smothered in a criminally flavorful sauce of onions, peppers, and a splash of vinegar, making every bite a savory masterpiece. It’s the kind of flavor that even Carmela’s mother-in-law would approve of.

Serves 6 to 8

Make ahead: The seasoned pork can be refrigerated up to 48 hours (see note).

INGREDIENTS

4 (1-inch-thick) bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more as needed
1 medium yellow onion, halved and sliced
1 (16-ounce) jar sweet or hot cherry peppers, drained
1 tablespoon all-purpose flour
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/4 cup white wine vinegar, plus more as needed

INSTRUCTIONS 

  1. Pat the pork chops dry with paper towels. Season generously with salt and pepper.
  2. Heat the olive oil in a large cast-iron or nonstick skillet over medium heat. When the oil is shimmering, add the pork chops. Cook until golden brown, about 4 minutes per side. Transfer to a plate and set aside to rest.
  3. Add more olive oil to the skillet if it looks dry. Add the onion, peppers, and a pinch of salt. Cook, scraping up any browned bits from the bottom of the pan, until the onions begin to soften, about 4 minutes. Sprinkle over the flour and cook, stirring, until just toasted, about 1 minute. Stir in the wine, chicken broth, and vinegar. Nestle the pork chops back into the skillet and pour over any collected juices from the plate. Simmer until the sauce is thickened and the chops are cooked through, about 6 minutes, flipping the chops halfway. Transfer to a cutting board and let rest for 10 minutes.
  4. Add 1/2 cup water to the skillet and cook over medium heat, whisking vigorously, until a glossy, rich sauce forms, 5 to 7 minutes. Remove from the heat. Taste for seasoning and add more salt, pepper, or vinegar as needed.
  5. Arrange the pork chops on a serving platter, then spoon the sauce, onions, and peppers over the top. Serve immediately. 

Note: You can cook the chops right away, but for extra-good flavor, set a wire rack over a rimmed sheet pan and place the seasoned chops on top. Refrigerate for at least 2 hours or up to 48 hours. Bring to room temperature before cooking.

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