One-Pot Pork Chops With Vinegar Peppers And Potatoes Recipe

This one-pot Pork Chops With Vinegar Peppers And Potatoes Recipe is a classic Italian cooking comfort food. The simple pan-fried pork chops are one of my favorite Dutch oven camping recipes that can be made on a stove top or over a campfire.

Pork Chops With Vinegar Peppers And Potatoes Recipe by CampingForFoodies features a blue camping plate with a golden-brown pork chop covered with sliced red cherry vinegar peppers, bell peppers, golden onion slices, multi-colored potatoes and bright green fresh basil with a Dutch oven sitting on a camp stove in the background.

Psst we’re compensated…see our disclosures.

How I’ve Made It Simple For Camping

I can’t take you to Calabria (located in the “toe” of Italy’s boot-shaped peninsula) but these Calabrian pork chops are the next best thing! This classic Italian food recipe usually requires multiple dishes and more labor than most camp cooks are willing to undertake.

  • The chops are typically dredged in flour then pan fried in a large skillet.
  • The potatoes are usually par-boiled in another pot.
  • The veggies are cooked in yet another sauté pan.
  • That’s too many dishes for the average camper.
  • The vinegar peppers are often homemade.

My recipe will satisfy your taste buds with tons of flavor and super tender pork chops and golden potatoes that are cooked together in a single piece of equipment. You can use a camp Dutch oven or a skillet with a tight-fitting lid.

I use store-bought jarred peppers but if you want to use a homemade version, you can always create your own cherry vinegar peppers recipe.

A basic recipe requires you to toss together a few ingredients like some cloves of garlic, white wine vinegar, red wine vinegar, white balsamic vinegar, fresh rosemary, oregano or cilantro, sea salt, sugar and cherry peppers. Use hot or sweet peppers depending on how spicy you want your vinegar pepper mixture. Here’s a basic recipe for pickled cherry peppers.


Recipe Prep

When you are preparing one pot camping meals, prep all of your ingredients before you get into the full swing of the cooking process. Prepare the potatoes, bell pepper, onion, cherry peppers and garlic, as directed.


Cooking Methods & Equipment

  • I prefer making this as one of our camp stove recipes because it’s easier to manage this particular cooking process with an easy-to-regulate flame.
  • You can prepare this as one of our campfire recipes. Just get enough hardwood burning to develop a nice bed of hot coals that will last for approximately 1 hour of cooking time.

Recipe Steps

Step 1. Prepare your ingredients, heat source and equipment as directed.

  • You’ll need to slice some potatoes, bell pepper, onion, cherry peppers and mince some garlic.

Step 2. Cook the potatoes. In a single layer, place the potatoes in the pot, cut side down in some of the hot oil. Then, season with salt and pepper. When tender, remove from pan and transfer them to a plate, set aside and cover to keep warm.

  • Camp Cooking Tip: Make sure potatoes are tender before removing from the pan otherwise you’ll have to extend the cooking time to get them tender which will result in a dry, rather than juicy pork chop.

Step 3. Cook the pork chops. Use a paper towel to pat the chops dry then season with salt and pepper. Increase the heat, place remainder of the oil in the pan and sear chops on all sides until they are a nice golden brown color. Remove them from the pan, place over potatoes and cover to keep warm.

Step 4. Cook veggies. Cook the onion and bell pepper slices until they’re softened. Then, add the cherry peppers and garlic, stirring and cooking till fragrant.

Step 5. Add liquid. Pour the vinegar brine into the pot, stirring to combine.

Step 6. Finish cooking chops and serve. Place chops and potatoes back into pan and cover. Cook to desired doneness (145 degrees F for rare, 170 degrees F for well done). Serve with pan sauce and top with fresh basil leaves, if desired.


What To Serve With This Recipe

Some recipes use white wine to deglaze the pan but I’d rather keep the alcohol out of the food and serve a nice chilled glass of dry white wine on the side for those who drink it.

This meal pairs well with a simple side salad or a steamed green veggie, like green beans or broccoli.

kim cooking outdoors
Send me FREE camping tips!

I want "5 Secrets To Successful Camping Trips" plus weekly camping tips & recipes.

Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!

Camping Menu Template Meal Planner Free Printable by CampingForFoodies features a collage of free camping printables including a camping menu planner template, a campfire stew recipe card and a healthy no cook camping salad with text over the image that reads free camping menu template, tips and recipe ideas.

Scaling Servings

Browning the pork chops and the potatoes is an important part of this recipe so you shouldn’t crowd the pan. If you need to feed more people, you’ll need to make additional servings in a really large skillet or just do additional servings in an entirely separate large frying pan.


Leftovers

If you have leftovers put them in a resealable bag and keep refrigerated because they make a wonderful hash for breakfast. Just cube up the potatoes and pork chops, melt a little butter in a medium frying pan and cook until warmed through and slightly crispy.


Watch How To Make It

Recipe

Pork Chops With Vinegar Peppers And Potatoes Recipe by CampingForFoodies features a blue camping plate with a golden-brown pork chop covered with sliced red cherry vinegar peppers, bell peppers, golden onion slices, multi-colored potatoes and bright green fresh basil with a Dutch oven sitting on a camp stove in the background.

Pork Chops With Vinegar Peppers And Potatoes Recipe

Camping For Foodies Dinner Camping Recipes: This Pork Chops With Vinegar Peppers And Potatoes Recipe uses only one pot and can be cooked on a stove or over a campfire.
5 from 1 vote
Print Pin Rate
Course: Dinner Camping Recipes
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 520kcal
Author: Kim Hanna

Ingredients

  • 1.5-2 pounds center cut bone-in pork chops, medium thickness (may substitute boneless pork loin chops, cooking time will be reduced a bit)
  • 1 pound baby potatoes sliced in quarters
  • 1 large red bell pepper seeded and cut into large dice
  • 1 onion thickly sliced
  • 4 cloves garlic minced
  • 12 small sweet cherry peppers packed in vinegar seeded and sliced into thin rings (may substitute hot cherry peppers if you like really spicy food)
  • 1/4 cup reserved vinegar brine from peppers
  • 1/4 cup olive oil divided + more for pan, if needed
  • Kosher salt and freshly ground black pepper to taste
  • 2 fresh basil leaves torn (if desired)

Instructions

  • Prepare ingredients, heat source and equipment as directed. Heat large cast iron skillet or Dutch oven over medium-high heat, then add 2 tablespoons of the oil to the pot.
  • After the oil is hot, turn heat down to medium heat and place the potatoes in a single layer in the pot, cut side down, season with salt and pepper. Let the potatoes cook until they begin to brown, then stir them and continue cooking until they are just tender. (see Note 1)
  • Remove the cooked potatoes from the pan and set aside, covered on a large plate.
  • Pat dry chops with paper towels. Season pork chops with salt and pepper. Increase to medium-high heat and add the remaining 2 tablespoons olive oil to the skillet or Dutch oven. Place pork chops into the hot oil to pan fry, let them develop a browned crust. Once the chops begin to release from the pan, they will be ready to flip, about 5 minutes. Turn the chops and brown the second side, about 3 minutes. (see Note 2)
  • Remove meat and transfer pork chops to plate on top of potatoes, cover to keep warm.
  • If the pan is dry, add a little more oil (this may not be necessary). Add onion slices and bell pepper to the pot, stirring until they are softened, scraping up the caramelized bits from the bottom of the pan.
  • Next, add the cherry peppers and garlic to the pot and continue cooking until the garlic is fragrant, this will only take about a minute, don’t let it go further, you don’t want to burn the garlic. Add the reserved vinegar brine from the pepper jar to the onion, pepper and garlic mixture.
  • Return chops, juices and potatoes back into the pan, cover with tight-fitting lid to simmer. Cook chops until center of thickest section of chop registers at least 145 degrees F on an instant-read thermometer for rare, or, up to 170 degrees F if you like your meat well done.
  • Serve hot, pour pan sauce over the top. Sprinkle with torn basil leaves, if desired.

Notes

  1. Make sure potatoes are tender before removing from the pan otherwise you’ll have to extend the cooking time to get them tender which will result in a dry rather than a juicy pork chop.
  2. You can turn the chops on their edges so you are giving the sides of the pork a bit of color, but, be careful not to overcook the meat.

Nutrition

Serving: 1g | Calories: 520kcal | Carbohydrates: 30g | Protein: 40g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 847mg | Potassium: 1332mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1717IU | Vitamin C: 68mg | Calcium: 54mg | Iron: 3mg
Pork Chops With Cherry Peppers by CampingForFoodies features a blue camping plate with a golden-brown pork chop covered with sliced red cherry vinegar peppers, bell peppers, golden onion slices, multi-colored potatoes and bright green fresh basil with text over the image that reads Pork Chops, Vinegar Peppers and Potatoes. A Dutch oven is sitting on a camp stove in the background.

What do you think?

Leave me a comment, question or suggestion below. I’d love to hear from you so let’s chat.

Leave a Reply

Your email address will not be published. Required fields are marked *