Italian Smothered Pork Chops are seriously loaded with flavor.
You’ll need to start getting these ready a couple days in advance. But wow, do they pack a powerful punch of flavor! The peppers give a bit of heat, and placing the thick bone-in loin pork chops in an awesome brine for a couple days, ensure a true taste sensation.
HOW TO MAKE ITALIAN SMOTHERED PORK CHOPS
Italian Smother Pork Chops are not difficult to make, but they do require getting started on them a couple days in advance.
You’ll want to start off with bone-in loin pork chops. There are a variety of pork chops that you will see in your meat department or at your local butcher.
These chops are deeply flavorful chops and we think help to put this dish over the top.
SEARING LOCKS IN FLAVOR AND JUICINESS
After the chops have stayed in the brined for about 48 hours, they are ready for a good sear.
Searing them all over doesn’t fully cook them, but the sear will add flavor and lock in the juices on the inside of the chop.
Now, it’s time to bring this amazing dish home and make the sauce.
The vinegar and the peppers give this sauce a punch of flavor that is pretty bold. But bold in a really good way!
NOTE: If serving guests, you may want to serve the sauce on the side. Some may like lots of it, and some may want just a little.
This recipe takes some time and planning, but the end result is truly spectacular. If you love this recipe, you will definitely love our: Seared Pork Chops with Caper Sauce!
We love the boldness of these Italian Smothered Pork Chops! Wow! Are they loaded with flavor!
Italian Smothered Pork Chops
Ingredients
FOR THE BRINE
- 3 tbsp dark brown sugar
- 3 tbsp Kosher salt
- 1 cup hot tap water
- 2 cups cold tap water
- 6 or 7 black peppercorns
- 1 onion peeled and sliced into slivers
- 1 garlic clove peeled and crushed
- 1 whole clove
- 1 bay leaf
- 1 tbsp vegetable oil
- 1/2 stick of cinnamon
FOR THE CHOPS
- 4 loin pork chops about 1 inch thick, each
- 2 tbsp olive oil
- 1 tbsp garlic coarsely chopped
- 1 cup chicken stock
- 10 small, whole sweet cherry peppers quartered and seeded
- 10 small, whole hot cherry peppers quartered and seeded
- 6 tbsp sweet cherry pepper juice from the jar
- 6 tbsp hot cherry pepper juice from the jar
- 4 tbsp unsalted butter
- 2 tbsp chopped fresh basil
- 2 tbsp chopped flat leaf parsley
Instructions
PREPARE THE BRINE AND THE CHOPS
- Dissolve the sugar and salt in the hot water.
- Add the cold water and the rest of the brine ingredients.
- Mix the brine well and transfer to a large freezer baggie.
- Place the pork chops in the baggie, seal it, and gently shake it to make sure the chops are covered by the brine.
- Put the bag in a bowl, or large Tupperware.
- Refrigerate them for 2 days, turning the bag every few hours.
COOK THE CHOPS
- Pre-heat the oven to 400 F.
- Remove the pork chops from the brine, pat them dry with paper towels, and set them aside.
- Discard the brine.
- In a large ovenproof saute pan, heat the olive oil over high heat.
- Once the oil is hot, sear the pork chops for about 4 minutes, or until they are golden brown on one side.
- Reduce the heat to medium-high heat and brown the other side of the chops for 3 minutes.
- Transfer the pan to the oven and cook the pork chops for 3 minutes, or until they are just pink in the center. Internal temp should be 150 F.
- Transfer the chops to a platter and cover them with foil.
- Add the garlic to the saute pan and cook it over low heat for about 1 minute or until it is lightly browned.
- Add the chicken stock, sweet and hot peppers, pepper juices.
- Add the butter, basil, and parsley, increase the heat to medium-high heat, and boil the sauce for about 2 minutes.
- Return the chops to the pan and turn them to coat them with the sauce.
- Place the chops on a serving platter and spoon the sauce over them.
These are great! Our go-to recipe for pork chops. And they are not hard, just require a bit of planning. I’ve substituted other peppers, using whatever I have on hand, but trying to use some sweet and some spicy. The pork chops turn out perfectly every time. There’s a Lidia Bastianich recipe for cannelini beans that goes perfectly with these plus baked cabbage or braised fennel.