This Pork Chops Scarpariello is a super easy recipe for the avid spice lover, using a mix of hot and sweet cherry peppers.
These pork chops are very satisfying and are super healthy. The hot cherry peppers compliment the pork chops in the best way. It is super simple to make and all you really need are pork chops and a jar of sweet and hot cherry peppers each. Combining the sweet and the spicy flavors together really bring the dish together.
If you love these pork chops, feel free to try my BBQ Pork Chops and my Air Fryer Breaded Pork Chops.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Pork chops
- Hot cherry peppers
- Sweet cherry peppers
- Olive oil
See recipe card for Pork Chops Scarpariello quantities.
Pat chops dry with the paper towel and sprinkle them with salt and pepper. Heat your skillet to medium high and add the olive oil. Wait for the oil to shimmer. When it's shimmering hot, add the pork chops.
Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 4 minutes.
Repeat on the other side. Lower the heat to medium low, throw in the hot and sweet cherry peppers along with the juice and cover for twenty minutes, until chops are done.
Enjoy as is or serve with rice.
Hint: After browning, make sure the heat is as low as it can go and cover with a tight lid.
Olive oil: I love using olive oil for this recipe, although you can always use another oil like vegetable or sunflower oil.
Pork Chops: I love using bone-in pork chops for that extra flavor the bone produces. If you don't use bone-in pork chops, cook time will be shorter.
Cherry peppers: You will need a combination of the hot and sweet cherry peppers. If you prefer the spicy cherry peppers, feel free to use more of the hot ones. You can buy the cherry peppers whole and slice them yourself, or pre-sliced.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - Use only hot cherry peppers if you prefer a spicier variation of this.
- Deluxe - add a splash of broth or white wine.
- Kid friendly - use only sweet cherry peppers and add parmesan cheese on top.
Check out these Herb Crusted Pork Chops.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days, or frozen for up to three months.
Use any variation of sweet and/or hot cherry peppers you wish. After browning, make sure the heat is as low as it can go and cover with a tight lid.Print
Pork Chops Scarpariello
- Total Time: 15 minutes
- Yield: 4 servings 1x
This Pork Chops Scarpariello is a pork chop recipe with hot cherry peppers that compliment the chops in the best way.
- 5 bone-in pork chops
- 8-10 hot cherry peppers and ½ cup of the juice from the hot cherry peppers jar (or more if you like spicy)
- 8-10 sweet cherry peppers and ½ cup juice from the sweet cherry peppers jar
- 1-2 tablespoon of olive oil
- Salt and pepper, as desired
- Pat chops dry with the paper towel and sprinkle them with salt and pepper.
- Heat your skillet to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops. Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 4 minutes. Repeat on the other side.
- Lower the heat to medium low, throw in the hot and sweet cherry peppers along with the juice and cover for 20-30 minutes, until pork is done. Serve with rice!
- Use any variation of sweet and/or hot cherry peppers you wish.
- After browning, make sure the heat is as low as it can go and cover with a tight lid.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan Sear
- Cuisine: Italian
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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