This recipe is for the very brave palettes of spicey food. I use hot vinegar peppers, which make the whole dish very hot! If you wish to make it mild, please do not use hot peppers, but sweet vinegar peppers. One time I used only one hot pepper and boy was I surprised 😂.
My husband loves hot pepper, so he's very happy when I make this dish.
I put together this recipe, guessing and experimenting with a dish my mother in law used to make. Husband said it was perfect.
This is what you need:
4 boneless pork chops (you may use lean with bone)
garlic (about 3 cloves)
olive oil (approximately 2-4 tablespoons)
fresh parsley – as much as you like
4-5 canned whole tomatoes
2-3 hot cherry vinegar peppers + brine (cut open and seeds removed)
4-5 mild whole red vinegar peppers + brine (cut open and seeds removed)
Salt/Black pepper to taste
1/4 cup olives (you can use any olive except canned)
Start with a heavy skillet (about 10 inch). Heat the olive oil. Brown pork chops until they are well browned.
Add chopped garlic, tomatoes, brine from both types of peppers (about ½ cup of each).
Make sure chops are not sticking and don’t crowd them in. Lay the pepper slices on top of the chops. If you are going to make more than 4 chops, use a very large fry pan.
Add parsley and olives. Once they come to a boil, lower heat and simmer. Simmer chops until liquid reduces to at least half. The process should take about 1 hour.
Peppers should be soft and become part of the sauce. Be patient and let the pork chops simmer slowly. Stick fork into chops and they should be very tender. Remember, it may take longer, depending on thickness of the chops.
VERY IMPORTANT: MAKE SURE YOU USE THE BRINE LIQUID OF THE JARRED PEPPERS
*For best results, place semi cooked pork chops in oven and let reduce until sauce is thick and pork is tender.
Serve with mashed potatoes, green beans.