Pork Chops With Vinegar Peppers And Potatoes Recipe

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

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.

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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

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.
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 Information