This Italian-American dish, Braised Pork Chops with Vinegar Peppers, is easy enough to make during the week but fancy enough for Sunday dinner.
It’s been years since I last ate pork chops with vinegar peppers, which are also called cherry peppers. I think it’s one of the best combinations ever!
You can serve these pork chops with garlic-sautéed broccoli rabe, a starch like roasted potatoes or rice pilaf, and crusty bread to sop up the sauce.
As a lover of hearty homemade meals, I’m always on the hunt for new recipes to add to my repertoire. Recently I came across a traditional Irish dish called Pork Chop Murphy that immediately caught my interest. After digging into some research on this flavorful pork chop recipe, I couldn’t wait to try making it myself from scratch.
In this article, I’ll walk you through exactly how to make tender, juicy pork chops smothered in a tangy, savory sauce. Keep reading for my step-by-step instructions, helpful tips, and info on how to customize Pork Chop Murphy to suit your tastes. Let’s get cooking!
First things first, what exactly is Pork Chop Murphy? This classic Irish recipe features bone-in pork chops braised in a sauce made with garlic, white wine, chicken stock, and chopped cherry peppers The pork chops are seared to give them a nice crust, then simmered in the flavorful sauce for an hour until fork tender. Finally, fresh parsley is mixed in to provide a pop of color and herbal flavor
The end result is a hearty, comforting one-pan meal that’s well-loved for its simple preparation and big, bold flavors. The tanginess from the peppers and vinegar pairs perfectly with the savory, juicy pork chops. I couldn’t wait to sink my teeth into a homemade version!
Gathering My Pork Chop Murphy Ingredients
To make this recipe, you’ll need:
- 6 bone-in pork chops (about 1/2 inch thick)
- 4 large cherry peppers
- 4 cloves garlic
- 1/4 cup parsley
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 1/4 cup vinegar from the peppers
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
I headed to my local grocery store to gather everything I needed. I recommend using high-quality, thick cut pork chops with some marbling for the best flavor. Cherry peppers can usually be found jarred in the condiments section.
Step-by-Step Instructions for Cooking Pork Chop Murphy
Here is a step-by-step overview of how to make this recipe:
1. Prepare the Pork Chops
- Pat the pork chops dry and season generously with salt and pepper on both sides.
2. Sear the Chops
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned pork chops and sear on each side for 2-3 minutes until browned.
- Transfer chops to a plate and set aside.
3. Cook the Aroma Base
- In the same pan, sauté the garlic for 1 minute.
- Add the chopped cherry peppers and cook 1 minute more.
4. Make the Braising Liquid
- Pour in the white wine, chicken stock, and vinegar from the peppers.
- Bring the sauce to a boil then reduce heat and simmer.
5. Braise the Pork Chops
- Nestle the pork chops into the sauce in a single layer.
- Cover the pan and simmer for 60 minutes, flipping halfway through.
6. Finish and Serve
- Remove pan from heat and stir in the parsley.
- Transfer pork chops to a platter and spoon sauce over the top.
And that’s it! Follow these simple steps for an easy yet flavorful homemade Pork Chop Murphy.
Handy Tips for Making the Best Pork Chop Murphy
After testing this recipe, I have some helpful tips to share:
- Use a wide skillet to fit all the chops in a single layer.
- Braise on low heat to prevent the sauce from scorching.
- Flip the chops every 20-30 minutes while braising for even cooking.
- If the sauce gets too thick, add a splash more stock or wine.
- Let chops rest 5 minutes before serving to lock in the juices.
- Garnish with extra parsley and serve alongside mashed potatoes. Perfection!
Trying Fun New Variations of Pork Chop Murphy
Once you master the classic recipe, there are plenty of ways to put your own spin on Pork Chop Murphy:
- Use boneless pork chops or tenderloin for quicker cooking.
- Substitute different peppers like banana or cubanelle.
- Add vegetables: potatoes, carrots, green beans.
- Stir in cream or butter for a richer sauce.
- Top with melted provolone or mozzarella cheese.
- Bake in the oven at 350°F instead of stovetop.
- Finish on the grill for added char and smoke flavor.
The possibilities are endless! I suggest getting creative to make this comforting dish your own.
Serving Up My Homemade Pork Chop Murphy
After an afternoon in the kitchen, I finally sat down to enjoy my DIY Pork Chop Murphy. The aroma of the garlic, peppers, and herbs had my mouth watering. I topped juicy, fork-tender pork chops with the vibrantly colored tangy sauce.
With the first bite, my tastebuds exploded with flavor! The bold sauce was the ideal complement to the succulent, savory chops. I loved the texture contrast between the crispy pan-seared crust and the incredibly moist interior too.
This homemade version was far superior to any restaurant offering. My family couldn’t get enough of the rich flavors. Thanks to the easy one-pan preparation, cleanup was also a breeze.
Why You Should Add Pork Chop Murphy to Your Recipe Repertoire
If you’re looking for a hearty, fool-proof recipe that delivers big, bold flavors, Pork Chop Murphy needs to be on your radar. Here’s why I highly recommend adding this dish to your regular recipe rotation:
- Requires just 20 minutes of active cooking time – perfect for busy weeknights.
- Easy one-pan preparation means minimal fuss and cleanup.
- Comforting, savory flavors everyone will love.
- Great way to dress up inexpensive pork chops.
- Endlessly customizable to suit your tastes.
- Delicious paired with simple sides like mashed potatoes or rice.
- Impressive enough for company but easy enough for family dinners.
For a fast weeknight meal or laidback weekend dinner that never disappoints, Pork Chop Murphy can’t be beat. The hand-crafted flavors will make you feel like you cooked all afternoon. I know I’ll be making this succulent pork chop recipe again and again!
How to make it
- Spray the pork chops with oil and sprinkle salt and pepper on both sides.
- Picture of the vinegar or cherry peppers. These are hot as indicated on the bottle. They are about 5000 on the scoville scale. You can sometimes find sweet cherry peppers. High fructose corn syrup is often used to cool things down.
- Cut four big cherry peppers in half and take out most of the seeds.
- Cut up 4 garlic cloves and 1/4 cup of fresh parsley into small pieces.
- Put the pan on medium-high heat and add a little olive oil. Sear the chops for 2-3 minutes per side. Don’t put too many chops together, and sear them one at a time to keep them from touching.
- Set chops aside when finished searing.
- Turn the heat down to medium, add 3 tablespoons of olive oil, and cook the garlic. Once you’ve added the vinegar peppers, cook for one more minute.
- Next, raise the heat and add 3/4 cup of white wine. Once the time is up, add the chicken stock and vinegar from the jar. Let the sauce boil for a minute.
- Turn the heat down to medium-low
- Add the chops into the sauce, spreading them out.
- Wrap it up and cook for at least 1 to 1 1/2 hours, or until it’s soft. To get even cooking, flip the chops over every 30 minutes.
- The chops will be smaller and softer when they are done. In case they’re not quite soft enough, you can cook them for another 15 to 30 minutes. Finish by mixing the fresh parsley into the sauce.
- The pork. Premium pork chops with less fat won’t need to be braised for as long. Keep in mind that a standard blade chop will take more than an hour to braise and get tender. You can also use pork tenderloin slices that are 1 inch thick.
- Peppers. You can use sweet vinegar peppers instead of cherry peppers if you don’t like heat.
Here are a few more pork recipes I think you’ll love!
- Classic breaded pork chops that you can eat any day of the week!
- Grilled pork chops – with a simple balsamic glaze.
- Apples, maple syrup, cinnamon, sage, and pork chops
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Chef Uldis Cooks Chef Pork Chop Murphy
FAQ
What cooking method is best for pork chops?
How do you cook a pork chop without drying it out?
How do you cook pork chops in a frying pan?
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.
How do you cook pork chops in a cast iron pan?
Put a large cast iron or saute pan over medium-high heat and add the olive oil. When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste. Brown the potatoes on both sides. Set them aside on a large plate or platter. Add the pork chops to the pan.
How long do you cook a pork chop in a pan?
Cook pork chops in a pan for 2-3 minutes per side, depending on thickness, until they are golden brown. Then, add butter, garlic, and thyme to the pan and baste the pork chops for a minute or two until done to your preference. Remove from the pan, pour over the butter and aromatics, and allow to rest for 5 minutes before serving.
How to cook pork chops with garlic thyme butter?
To cook pork chops with garlic thyme butter, add the butter, garlic and thyme to the pan and baste the pork chops for a minute or two until done to your preference. Remove from the pan, pour over the butter and aromatics, and allow to rest for 5 minutes before serving.