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Classic Italian Pork Chops Pepperoncini

Classic Italian Pork Chops Pepperoncini

The delightful aroma of fresh pork simmering with vinegar-rich pepperoncini brings me right back to my kitchen in Brooklyn.
  • Prep Time 5 Minutes
  • Cook Time 15 Minutes


  • 4 Gloucester Old Spot Pork Chops

  • 3T Olive Oil, then 2 T Olive Oil (for later)

  • ¼ cup flour

  • 2T kosher salt

  • 2T ground black pepper

  • 1 jar Pepperonici in vinegar, stemmed, seeded, and sliced, reserving vinegar for use in the pan


    1. Heat oven to 400°
    2. Heat oven to 400°
    3. Dust your chops with kosher salt and let sit at room temperature for an hour
    4. Blot chops and dredge in the flour you have seasoned with some kosher and pepper
    5. Heat oil until shimmering in a large frypan
    6. Lay the chops in the pan and thoroughly brown on all sides, about 4 minutes on each side, and don’t forget to brown all the edges!
    7. Either wipe out the oil from the pan, or simply use another pan.
    8. Throw in your garlic and remaining 2 T olive oil into the pan and simmer until the garlic just begins to brown slightly.
    9. Add your sliced pepperoncini, half the reserved vinegar and then put your chops atop, spooning the thickening liquid over the chops.
    10. If desired, you can add a bit of stock to loosen the sauce, but we find that unnecessary.
    11. Pop the pan into the oven for 5 minutes.
    12. Let chops sit in pan on stove for 5 minutes, then slice and enjoy with some crusty semolina bread.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen