Old School Italian Pork Chops With Cherry Peppers

today we're going to do pork chops with vinegar peppers or as they're known in the New York area and New York metro cherry peppers okay here's the pork chop these are from Costco so pork chops that you buy most of the time are not going to be the best quality so the way we're going to do this and this is similar to the way that it's done in the description the recipe description where I braised them in a pan for about an hour and a half we're just going to braise them in the oven on 325 it's gonna be a similar thing if you have good quality pork chops you can and and or if they're brined and ork you could do a sear you can make your sauce and you can put it right on top and then you could be done very quickly most of the time though the pork chops that you're gonna encounter in a supermarket in Costco and places are not the best and you know you can look at these and there's just not a lot of marbling on them so it's not a lot of fat content so it's tough to make them it's tough to make a good pork chop that way so when you go to a restaurant you order Berkshire pork chop and you know like it's amazing it doesn't taste anything like the pork I have at home the reason it doesn't taste anything like the pork you have at home is because it's not like the pork that you get at home okay but this will this will allow great results and it's simple because we're gonna sear we're gonna get them right in the oven so let's talk cherry peppers so these are sliced Gento brand cherry peppers this is the exact same thing this is hoagie spread so this is nice when you're making an Italian hero all right so we got chicken stock right here got garlic white wine parsley we're gonna finish with parsley we're going to use sawn pepper we're gonna use olive oil and we're going to use vinegar from the cherry pepper okay so I'm bringing my pork chops back again right before before I set up the serum pad I'm really dry get as much of the wetness off of them let them sit for about 20 minutes to 40 minutes before you start this process to kind of start to come up to room temperature so you're not taking a real cold pork chop from the from the fridge we're gonna put salt and pepper on both sides we're gonna do that right now salt don't be don't be shy about the amount of salt you put on there make sure you put enough then you can chop the garlic here or you can or you can leave it all actually mad garlic you put in is gonna be strictly a matter of personal preference I like a lot if you don't like a lot don't or maybe you don't like a you don't use it just gonna do just like a kind of kind of a rough chop rough chop dice okay almost forgot about the cherry peppers yeah I got the ones I have here they're already cut you know already sliced know anything you'll you'll encounter sometimes with these if I can open it you'll see see this so see that's the stem so it's on it and you know you don't want that so it sometimes gives see here's another example right there that's just how they slice them you know they slice them on a slicer so what I do is I go through them before the ones I'm going to use and I cut that little stem out if you're using whole ones you're gonna be doing this process anyway the only decision you're gonna have to make if you use whole ones is do you want all the seeds in there or not some people like to remove them some leave them in their seeds have a little bit more of the spice so these aren't very spicy cherry peppers are about four thousand on the Scoville unit so it's kind of low like a little less spicy than than a jalapeno okay in addition to the peppers we're gonna use about a quarter cup of of the vinegar okay maybe a little bit more yep stem here stem we gotta get rid of get rid of them okay I'm just gonna cut them out sometimes I'll get a jar they don't have many you take a few more what I suggest you do when you do make this dish eat eat a couple peppers just eat them right away and you'll know if you're like wow these are really hot then then you know then you don't want then you don't want to use as much as I'm using right here but for a spicy food lover these are nothing these won't these won't even faze them okay so now my pan is nice and hot I'm gonna put some oil in here okay and you know ventilation you might set off your smoke alarm all that what can you do yeah okay so now the pork will naturally release when you put it down in your oil in your pan don't be tempted to move it or anything see that and see this sizzle on that you don't have to be super high it's gotta be about medium to medium-high to get a really nice sear remember dry pork really dry pork even like if you salt and pepper then five minutes before you might even have to Pat them dry one more time just once you put salt on the meat it's gonna start releasing water again so but if you do that you'll get really get that perfect sear like that I mean that is perfect so you know maybe three minutes on the first side two minutes that's the other side maybe two minutes on the other side and I think I can fit these last three there we go now if you have like really good quality pork chops like the Berkshire pork you could just sear these completely on the you know cook them through to 140 to 145 and then you can put them off to the side make your sauce and serve it over and then you're done so you know it's a lot quicker if you have a good quality pork chop but this way the kind of way I'm doing it here I'm gonna braise them in the oven it's gonna it's kind of it kind of will ensure a better result no matter what the type of fork you're using okay I got a pan big pan I'm gonna lay my chops inside the pan and then we're gonna make the sauce see my chops are not you know they're not cooked at all yet then I cook they're seared on the outside okay I'm gonna lower my heat turn it off okay I'm putting olive oil in I got my heat off right now the pan is still hot okay garlic is going right in there that once I think I'm sufficiently cool I'm gonna turn it back on - pretty much medium-low hey I want to get my garlic lightly golden got our cherry peppers vinegar is gonna put a steam up it's gonna steam up even when we put more vinegar in there right watch your nose got our white wine now [Music] vinegar you don't have to do these one at a time you can put them all in the same time it doesn't matter chicken stock a little bit more water basically I'm trying to get about two to two and a half cups of liquid that's gonna be our braising liquid well let this come up to a boil for just just a few seconds Oh hot hot okay here it is gonna pour it over them so we got them right here they're ready enough well adequately cover it and we're gonna do this for 325 degrees for about 90 minutes if you're worried about the liquid being a little bit thin at the end we can thicken it up but probably don't need to do that but I'm gonna get them in the oven right now it has been 90 minutes exactly that I've had these on so let's check them out so now you'll see here that you have give nice give a really nice tender pork chop just take you fork in if they're soft now if you want them even softer you can cook them for another hour and then they'll almost get to like falling apart point I kind of like them like this okay I'm gonna bring this up to a boil right now as this is boiling out so I did 90 minutes if you if you want if you if it's too tough for you do another half an hour a lot of that will depend on the thickness of your chop these were about 3/4 inch thick if you have 1/2 inch thick chops might even be less amount of time if you have a thick chop it could be longer it's just simple braising principle braising is simply taking meat that's on the top or side putting any liquid cooking it slow in the oven and getting a tender that's it that's what we're doing with this this is an easy solution to achieve cut cut a pork pork chop if you want a lot of the Vic sauce you're gonna have to start with a lot more liquid and there's nothing wrong with that at this point before you do this you could add you know just if you want to get more sauce and the equivalent amount of the chicken stock vinegar and white wine and just boil it out and you'll get that much more sauce okay I think that's a good consistency right about there [Music] hey there's our chops maybe you have a lot of extra sauce like I do just dip some bread in here so good ok little parsley okay and there you have it there is pork chops with cherry peppers or pork chops with vinegar peppers depending on whale it simple barely any ingredients in this one and it's cheap these are cheap chops so we braise them to get them soft the sauce is simple too you saw it's three ingredients sauce so I hope you enjoyed these pork chops with cherry peppers subscribe to this channel I do a lot of dishes like this let me know the next dish you want me to make just leave it in the comments and I'll be sure to put it on the list if you interested in another really nice meat dish check out steak pizzaiola which is coming up next until next time see ya [Music]

Channel: Sip and Feast

Views: 4,984

Rating: 4.8899083 out of 5

Keywords: pork chops vinegar peppers, pork chops and cherry peppers, pork chops with cherry peppers, vinegar pork chops, pork chops cherry peppers, pork chops with vinegar peppers, braised vinegar pork chops, italian braised pork chops, cherry peppers with pork, cherry peppers with pork chops, vito pork chops, italian pork chops, james delmage, sip and feast, pork and cherry peppers

Id: w9KzHWOA6n4

Length: 10min 59sec (659 seconds)

Published: Fri Dec 13 2019