If you're anything like me you're constantly being inspired by restaurant menus. I've made a fennel crusted air fried pork chop with a sausage, pepper and onion topping before, check that out here. But this past weekend I had a juicy pork chop in a white wine sauce that I just had to recreate.
When I thought about how to create this recipe my first thought was white wine but since I didn't have any open white wine bottles I started to weigh my options- buy wine (always a good option) or come up with my own spin. Then I started to think about vinegar peppers and how delicious they are pork chops.
The perfect solution was to create a white wine VINEGAR reduction!
It gives the dish that deep wine flavor while incorporating a little tang from the vinegar which is amazing with the peppers and onions.
I served the pork chops over mashed potatoes, my favorite side dish for all things gravy and gravy-like.
I made my delicious Garlic and Chive Smashed Potatoes but if you're looking for a lower carb option our Cauliflower Mashed Potatoes would be delicious too!
Bone in Pork Chops with Peppers & Onions in a White Wine Vinegar Reduction
4 Servings | Cook time: 15 minutes
Notes: Personally I think this meal is best served over mashed potatoes. Try our garlic and chive smashed potatoes (pictured here) or our cauliflower mashed potatoes for a low carb option!
4 bone in pork chops (1/2-1” thick, about 6-8 oz each)
Salt and pepper
2 bell peppers (~180 g), thinly sliced
1/2 sweet onion (~100g), thinly sliced
2 cloves garlic, minced
1 1/2 tbsp high smoke point oil (avocado oil, canola oil, etc)
1 1/2 tbsp butter
2 cups low sodium chicken broth
1/2 cup white wine vinegar
At least 10 minutes prior to cooking, remove the pork chops from the fridge. Season both sides liberally with salt and pepper.
Heat 1 tbsp oil in a cast iron skillet over medium heat. Once hot, carefully add pork chops to the pan (if there’s not enough space, do 2 at a time and only 1/2 tbsp olive oil for each one). After 1 minute, use tongs to flip the pork chops. Continue flipping every minute until an internal temperature of 135F is reached. Depending on thickness it will take about 8-10 minutes total.
Once an internal temperature of 135F is reached, remove the pork chops from the pan and place on a plate to rest. Cover the plate loosely with tin foil. The pork will continue to cook after being removed from the heat and should reach the desired internal temperature of 145F.
Add the remaining 1/2 tbsp olive oil to the pan along with the peppers, onions and garlic. Allow to cook 2-3 minutes or until the vegetables start to soften.
Once the vegetables are cooked, melt the butter in the pan and stir to coat the vegetables in the butter. Pour in the white wine vinegar and use a spatula to deglaze the bottom of the pan for all of the flavorful bits from the meat and veggies. Pour in the chicken broth and bring the mixture to a boil and lower to a simmer. Allow it to simmer until it has reduced by about 1/3, 3-4 minutes.
When the sauce has reduced, drain any excess juices that have accumulated on the plate with the pork chops into the sauce.
Serve the pork chops topped with about 1/4 cup vegetables and 1/2 cup of reduced sauce. I prefer to serve these over mashed potatoes. This week I made my classic garlic chive smashed potatoes to go with it.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.