Pork Chops with Garlic and Pickled Peppers

Pork Chops with Garlic and Pickled Peppers

Something to clean the pantry of the remaining pickled peppers. And anyway, do you use pickled vegetables for cooking at all? It’s amazing how rarely we do it and yet, these veggies can elevate a dish into something completely amazing. I use pickled cucumbers in stews and I put them sometimes into goulash or similar dishes. They work great with those kinds of dishes. My mother sometimes stuffs pickled bell peppers. Just imagine your summertime ripe stuffed red bell peppers going for a winter getaway to the countryside, loosing the rice and tomatoes and getting packed with minced meat, onions and heavy winter spices. Sounds good?

Pork Chops with Garlic and Pickled Peppers


5 pork chops
6 tablespoons olive oil
10 cloves garlic
5 pickled bell peppers
150 ml / 5 oz white wine
150 ml / 5 oz clear vegetable broth
salt and pepper


Season pork chops with salt and pepper on both sides. Heat 4 tablespoons of olive oil and fry them on both sides just to catch nice brownish color.

Transfer pork chops into a baking dish and put into a preheated oven on 220°C/430°F. Don’t keep them for to long in the oven, you don’t want them dry, so check whether they’re ready.

Heat the remaining 2 tablespoons olive oil in the same pan that you fried meat. Add chopped peppers and sliced garlic. Fry a bit and then pour in soup and wine. Cook on high heat until the liquid reduces to half.

Serve with mashed potatoes.

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