Pork Chops in Cherry-Pepper Sauce Recipe (2024)

I make this with the whole pepper. I pierce them before adding. I also use a half a cup of chicken or other stock. Leaving the seeds in makes it hotter, and keeping the peppers whole effectively makes them a spicy side dish. I have also made this with by adding a whole onion sliced very thin and sauteed with the peppers until slightly caramelized. Sometimes I will add a head of roasted garlic to the stock, spin it around in the Cuisinart and then add it for a richer umami flavor

Prepare the pickled cherry peppers with garlic, butter, a bit of pepper juice and a bit of chicken stock or white wine, and toss in a pound of cleaned, shelled shrimp. Delicious over pasta.

Delicious dish!!! Sam misspoke when he called this agrodolce. Agrodolce means sweet and sour and usually implies vinegar and sugar reduced to a syrupy consistency. No sugar in this dish. Also, this dish is akin to Scarpariello sauce, which is I recommend you try.

I’ve made this twice: once with a jar of sliced hot cherry peppers, which was painfully hot, and once with a jar of whole mild cherry peppers. The second time’s the charm: the dish didn’t feel under spiced at all!

Delicious. I did prep the OTB chops differently because mine were over an inch thick. I generously salted each chop w/Kosher salt and pepper 8 hrs before cooking and placed on rack in fridge. Removed 2 hrs before cooking to come to room temp. Blotted and seared in oil per recipe. Finished in 385 degree oven to 130 degrees. Remove and tent with foil for 10 mins. Served on warmed plate with this wonderful sauce on top. Tender, flavorful and juicy! Will definitely make again.

I couldn’t find hot cherry peppers whole, so I made this with sweet ones. They still have a little heat, and we thought it was great, if tamer than I envisioned.

Made this tonight with boneless skinless chicken thighs and it was delicious. I used less of the brine and wine. It has a nice umami tanginess and was great spooned over roasted potatoes. Timid folks might find it challenging. Start with small dollops for them.

Delicious. I couldn’t find hot cherry peppers so I used the sweet variety. I’m glad I did, I don’t like food too hot. Still had a nice kick. I used too much salt on the chops before searing, I’ll cut back. The reduced sauce melded beautifully with the drippings and fond left in the pan.

This sauce is a great way to jazz up plain, baked white fish, such as cod. I usually don't have wine so use vegetable broth. Just hold the salt if using broth, the broth/brine combo is very salty. I don't even salt the fish. I usually have to take brine from some other pickled pepper or pickled okra to make one cup. And I only find mild cherry peppers. Still turns out great.

I grew up eating this fish but instead of wine, Mom used my Dad’s home made red wine vinegar. Absolutely delicious.

This is the sauce on our favorite Fried Calamari (or Steamed Mussels) at an excellent Chicago-style pizza&pasta place in Marco Island FL. Thanks for sharing! The sauce is also good on an Italian Sub, or sauteed chicken, or just about anything.

The recipe says hot cherry peppers. How is that not clear? If you prefer sweet peppers, by all means use sweet peppers.

Prepare the pickled cherry peppers with garlic, butter, a bit of pepper juice and a bit of chicken stock or white wine, and toss in a pound of cleaned, shelled shrimp. Delicious over pasta.

Truly and absolutely awful! Those peppers remain painfully hot no matter what you do to them. I can't believe Sam put this out there.

echoing the sentiment of another poster, there's absolutely no "dolce" to be found in this recipe. it's 100% agro. as in "burn your mouth off your face" hot and spicy. a good amount of tang from the vinegar in the reserved pepper brine. but zero sweetness. is there perhaps an ingredient missing from the list? sugar? honey? balsamic vinegar? idk. my hubs loves. but he is heat-seeker. i like balance. this makes my tongue cry.

I used a jar of Mt Olive Sweet and Hot Salad Peppers, and it was wonderful. I totally got the agrodolce-I reduced on high heat for 12 minute and it became sweet (I may have over reduced it), Served with pasta with butter and Parmesan also. Loved it with juices from pork seeping in!

Use 1/2 cup brine and 1/2 chicken brothCut peppers in 1/2 inch pieces

This is a go to dish when we are hungry and done with our pescatarian diet. I add capers. They work. Serve it with pasta cooked dente. Sauce on the pasta. I add some chicken broth to make more sauce.

Used freshly grilled hatch peppers and substituted dill pickle juice. My company loved this! Hatch pepper season is over…..going to try this again with grilled fresh shisido peppers next time!

I did 1/3 of the peppers and added tomatoes to the sauce to get similar color. It was still pretty hot so added chicken stock (as recommended by others) and honey. Helped mellow it out a little

Used whole peppadew peppers, since my grocery store didn't have hot cherry peppers. Turned out very well with the addition of a few chile flakes.

I thought the level of heat was just right – but unless we measure Scoville units, there's no way to tell whether your "too hot" is the same as my "just right." Heat may vary with brand, or even with pepper-growing conditions. But I digress. It was a little on the tart side. It was also kind of overpowering for a flavorful grass-fed chop, but then again, I can't recommend factory-farmed pork either. I wonder how the sauce would be on tofu. Serve with polenta to soak up juice.

Used fresh hatch peppers which I roasted over the gas stove, then bagged in paper to finish cooking. Did not peal them but removed the seeds as they were medium hot. Used pickle juice for the liquid. My guests LOVED this meal!

Used fresh hatch peppers - seared them whole on my gas stove then bagged them in paper to finish cooking. I did not peak them, but I did remove the seeds as they were labeled “medium hot” and I wasn’t sure how much heat my guests would like. Used pickle juice for the liquid. My guests loved this recipe!!

Prepared as written. Tasty but wasn't able to achieve anything close to syrupy. Just a briny, thin sauce.

After everyone at the table…. Started to sweat. I asked myself, why me?Way to spicy for no apparent reason. I love spicy ? Tobasco is a favorite cousin. After dinner and everyone had cooled down I reread the recipe…. Nope didn’t make any mistakes.No thanks

Quick, easy, pretty good, few ingredients. The "salt liberally" instruction makes a nice crust on the chops, but don't also salt the pepper concoction. The brine/wine makes a dense, syrupy glaze and holds well until adding butter and pork juices (as recipe states). Next time, will maybe another clove of garlic, a little vinegar. I just topped & quartered the cherry peppers in the pan (mild, what I had), left the seeds and will do that again. Sweet corn-on-cob was a good side dish.

Could only find sweet mild peppers in my area. Followed recipe exactly but found the sauce very sour. Added 2 tablespoons of honey and 2 tablespoons of chili crisp to balance out the sourness. Delish!

WAY too hot. Difficult to eat, that's how hot it was. Too much liquid in sauce. Never gets syrupy as described. Try just a Tbsp or 2 of brine (it's hot too). Cooking time for chops was way too long. I followed precisely and had well-done. Chops were even MORE than 1" thick. Still overdone. This recipe needs serious tweaking. Try using sweet peppers and adjust heat to taste with cayenne or crushed red pepper flakes or tabasco. Peppers' heat can vary widely. Go mild and adjust to taste.

Way too hot.