Soprano's Pork Chops with Vinegar Peppers

"You guessed it-this recipe is from the Soprano's Family Cookbook. I found it on the net and had to share."
photo by ms.susan photo by ms.susan
photo by ms.susan
Ready In:


  • 1 tablespoon olive oil
  • 4 pork chops, 1 inch thick
  • salt & fresh ground pepper
  • 2 cloves garlic, minced
  • 2 cups sliced mild pickled peppers (plus 2 T. juice)
  • 3 -5 hot pepperoncini peppers (optional)


  • Heat the oil in a large skillet over medium high heat.
  • When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
  • Cook chops, turning once for about 5 minutes on each side, or until brown.
  • Lower the heat to medium and scatter garlic around chops.
  • Cover and cook 5 to 8 minutes more.
  • Check for doneness.
  • Remove to a plate and keep warm.
  • Add the peppers and juice to the skillet.
  • Cook, stirring for 1-2 minutes or until the peppers are heated through.
  • Spoon the peppers over chops and serve immediately.

Questions & Replies

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  1. Could I give this TEN stars???<br/>Wow!!! SOOOOO tasty!! Definitely reduce the sauce until it is caramelized. <br/>This is going in the family favourites, without a doubt! <br/>Thank you Dib's...truly wonderful!
  2. Have been making this dish for years--learned from Italian mother-in-law. Love this dish! I often grill the pork chops instead of pan searing--adds nice flavor. I always use a few sliced hot cherry peppers in addition to the vinegar peppers as well and also like the addition of sliced mushrooms. Goes well with garlic mashed potatoes.
  3. This is the recipe my nanna used to make and was one of my favorites. She always made her own vinegar peppers and would have to make extra because we would eat them right out of the jar. If I don't have time to make them I just buy Pastene vinegar peppers or Cento sweet pepper strips. To make the peppers, just cut any sweet pepper into 1/2 inch strips & put in a bowl or jar. Heat 1 cup of white vinegar, 1 cup of water and some pepper corns to boiling. Pour over peppers (make sure they are covered). Let cool to room temp, then put in the refridge over night.
  4. Made according to recipe including pepperoncini. Thought it was good, not great. Will probably make again as it was easy with simple pantry ingredients.
  5. Couple of changes. Use 4-6 cherry peppers sliced, or more if you really like it hot. No pepperoncini. And instead of 2 T of juice, increase it to 1/2 cup of the cherry pepper brine.



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