Best 9 Pork Chops With Peppers And Capers Recipes

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Pork chops are a versatile cut of meat that can be cooked in a variety of ways. This recipe for pork chops with peppers and capers is a delicious and easy weeknight meal. The pork chops are seared until golden brown and then simmered in a flavorful sauce made with red peppers, capers, and white wine. This dish is served over rice or pasta.

The recipe also includes instructions for making a pan-fried pork chop with a crispy crust and a juicy interior. This pork chop is served with a simple lemon-herb sauce.

For a more elegant meal, try the recipe for pork chops with a creamy mushroom sauce. This dish is made with tender pork chops that are smothered in a rich and flavorful mushroom sauce. It is served with mashed potatoes or roasted vegetables.

No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish.

Here are our top 9 tried and tested recipes!

BROILED PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA



Broiled Pork Chops With Yellow-Pepper Puttanesca image

Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies are omitted entirely, letting the briny bite of capers and olives to shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

1 yellow bell pepper, ribs and seeds removed, sliced into 1/4-inch strips
1 pound cocktail tomatoes, such as Campari (about 8), halved
3 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
4 bone-in pork chops (each 1 inch thick), room temperature
1 cup Kalamata olives, pitted if desired
3 tablespoons capers, preferably salt-packed, rinsed and drained
Fresh basil leaves and crusty bread, for serving

Steps:

  • Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.
  • Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables, and pan juices with bread.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS



Pork Chops Smothered with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 servings

Number Of Ingredients 12

4 bone-in pork chops, 1 1/2-inches thick, at room temperature
Kosher salt and freshly ground black pepper
3 tablespoons EVOO
4 cloves garlic
1 large onion
1 to 2 cubanelle peppers
1 red bell pepper, seeded
1 red chile pepper
1 teaspoon fennel seeds
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
  • Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
  • While the chops cook, slice the garlic, onion and peppers.
  • Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

PORK CHOPS WITH SWEET AND HOT PEPPERS



Pork Chops with Sweet and Hot Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

  • Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

PORK CHOPS WITH ROASTED PEPPERS



Pork Chops with Roasted Peppers image

Serve over Soft, Cheesy Polenta with Shredded and Sauteed Collard Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 8

4 orange or yellow bell peppers (8 to 9 ounces each)
5 pork chops, each 1 inch thick (8 ounces each)
Coarse salt and freshly ground pepper
1 tablespoon minced garlic
2 tablespoons capers, rinsed
1 cup dry white wine
1/4 cup sherry vinegar
Soft, Cheesy Polenta

Steps:

  • Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.
  • Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.
  • Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.
  • With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.

PORK CHOPS IN LEMON-CAPER SAUCE



Pork Chops in Lemon-Caper Sauce image

Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."

Provided by Sam Sifton

Categories     dinner, easy, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

  • Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  • Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  • Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

PORK CHOPS WITH TOMATOES AND PEPPERS



Pork Chops with Tomatoes and Peppers image

My mother created delicious dishes based on whatever was in the refrigerator or on the shelf. This recipe is one she tried and kept, and it became our traditional Sunday dinner. She increased the ingredients proportionately to the number of people she invited after church...usually all the aunts, uncles and cousins. -Esther Lux, Lead, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in pork loin chops (3/4 inch thick)
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
4 thin onion slices
4 thin green pepper rings
4 thin fresh tomato slices
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
Additional pepper

Steps:

  • In a skillet, brown pork chops in butter on each side. Season with salt and pepper. Layer with onion, green pepper and tomato. Sprinkle with basil, thyme and additional pepper. Reduce heat; cover and cook for 20 minutes or until meat juices run clear.

Nutrition Facts :

PORK CHOPS WITH LEMON AND CAPERS.



Pork Chops with Lemon and Capers. image

This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!

Provided by joan in CNY

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

Steps:

  • Warm 1Tbs. of the olive oil in a frying pan or saute pan.
  • In a bag or on a plate combine the flour, salt and pepper.
  • Coat the chops with the seasoned flour.
  • Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
  • Transfer to a deep plate or platter and keep warm.
  • Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
  • Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
  • Boil until reduced by half, about 1 minute.
  • Add the chicken broth and again boil until reduced by half, about 5 minutes.
  • Stir in the capers, lemon juice, salt and pepper to taste.
  • Pour the sauce over the chops and serve immediately.

PORK CUTLETS WITH CAPERS



Pork Cutlets with Capers image

Capers add just a touch of elegance to this tender pork lightly laced with white wine and tangy flavor. Enjoy! Lisa Snead - Franklin, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil, divided
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or reduced-sodium chicken broth
2 tablespoons capers, drained
1 tablespoon minced fresh parsley

Steps:

  • Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.

Nutrition Facts : Calories 205 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 406mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PORK CHOPS WITH PEPPERS AND CAPERS



PORK CHOPS WITH PEPPERS AND CAPERS image

Categories     Pork

Number Of Ingredients 18

• 2 cups Water
• 1 cup Kosher Salt (plus more as needed)
• 1 cup Brown Sugar
• 12 Whole Black Peppercorns
• 4 Bay Leaves
• 4 quarts Cold Water
• 4 Pork Single-Bone Rib Chops (about 1 1/4 inches thick)
• 3 tablespoons plus 1/4 cup Extra Virgin Olive Oil
• 3 Red Bell Peppers (seeded and cut into thin strips)
• 3 Yellow Bell Peppers (seeded and cut into thin strips)
• 2 Red Onions (cut into 1/2 inch dice)
• 1/4 cup Gaeta Olives (pitted)
• 1 teaspoon Red Pepper Flakes
• 1 cup Dry White Wine
• 2 tablespoons Small Capers (with their brine)
• 8 Pickled Hot Cherry Peppers
• Freshly Ground Black Pepper
• 4 Scallions (thinly sliced)

Steps:

  • Brine: In a small saucepan, combine 2 cups of Water, 1 cup of Salt, and the Brown Sugar and heat over high heat, stirring, until the Salt and Sugar dissolve. Pour the brine into a large, deep bowl or other container large enough to hold the Pork and the brine. Add the Peppercorns, Bay Leaves, and 4 quarts of Cold Water and stir to mix well. Make sure the brine is completely cool then add the Pork Chops. Cover and let stand for at least 2 hours, or refrigerate overnight. Do not brine the Pork for longer than 12 hours, or it will get a little pickled. In a large pot, heat 3 tablespoons of the Olive Oil over high heat until smoking. Add the Bell Peppers, Onions, Olives, and Red Pepper Flakes and cook, without stirring, for about 5 minutes or until the Peppers and Onions are slightly charred. Stir a couple of times and then cook for 5 minutes more. Add the Wine and Capers and bring to a boil. Add the Whole Pickled Cherry Peppers then reduce the heat to maintain a simmer and cook for 10 minutes. Season with Salt and Black Pepper, remove from the heat, and set aside. Heat a cast-iron or other heavy-bottomed skillet over medium-high heat. Drain the Chops and pay dry with paper towels. Season both sides with Salt and Black Pepper. Brush the Chops with the remaining 1/4 cup of Olive Oil, place them into the skillet and cook, without moving them, for 6 minutes. Turn the Chops over and cook for 5 minutes more or until they register 135°F on a meat thermometer. Pour the Pepper mixture into the pan and over the Chops and bring to a sizzling boil. Reduce the heat to medium-low and simmer for 10 minutes, basting and moving the Pepper mixture to warm it through. Transfer the Chops to a platter, stir the Scallions into the Pepper mixture, and spoon the Pepper mixture over the Chops. Arrange 2 Cherry Peppers on top of each chop and serve.

Tips:

  • Use a meat mallet to tenderize the pork chops before cooking. This will help them cook evenly and prevent them from drying out.
  • Season the pork chops generously with salt and pepper. This will help to enhance their flavor.
  • Sear the pork chops in a hot skillet until they are browned on both sides. This will help to lock in their juices and prevent them from becoming dry.
  • Add the peppers and capers to the skillet and cook until they are soft. This will help to create a flavorful sauce for the pork chops.
  • Reduce the heat and simmer the pork chops in the sauce for 10-15 minutes, or until they are cooked through. This will help to tenderize the pork chops and allow the flavors to meld.
  • Serve the pork chops with rice, potatoes, or your favorite side dish.

Conclusion:

This recipe for pork chops with peppers and capers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.

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