• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Pork Chops Scarpariello

    Published: Jan 16, 2009 · Modified: Oct 11, 2013 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This dish is a bit labor intensive, but totally worth it. The pork is super moist, and there are plenty of veggies to go around. I used the method that I used for roasting peppers a few weeks ago - cutting them in half and seeding them first, then smashing them flat onto a pan and broiling them. That way you don't have to keep turning them. Of course, if you have a gas stove, you can blister peppers in a snap right on the flame.

    Pork chop topped with onions and peppers on a plate.

    Pork Chops Scarpariello
    Gourmet August 2008

    yield: Serves 4
    active time: 30 min
    total time: 1 hr

    A perfect introduction to the allure of chiles, this Italian classic balances the cherry peppers' piquancy with roasted bell peppers, lemon, and parsley. It's a bright, summery dish that you'll hanker for all year long.

    2 red bell peppers
    5 garlic cloves, finely chopped, divided
    1 teaspoon finely chopped rosemary
    3 tablespoons extra-virgin olive oil, divided
    4 (1-inch-thick) bone-in pork chops (2 pounds total)
    1 medium onion, chopped
    4 fresh red or green cherry peppers or 2 fresh red jalapeños (¼ pounds total), finely chopped
    ½ cup dry white wine
    ½ cup reduced-sodium chicken broth
    2 tablespoons unsalted butter
    1 teaspoon fresh lemon juice
    ¼ cup coarsely chopped flat-leaf parsley

    Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.

    While peppers stand, mince and mash half of garlic to a paste with ¾ teaspoon salt. Combine with rosemary, 1 tablespoon oil, and ½ teaspoon pepper. Rub onto chops.

    Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.

    Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and ¼ teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.

    MacGourmet Rating: 4 Stars

    More Main Dish Recipes

    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.
      Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
    • Baked rigatoni pasta casserole with Parmesan and a salad on the side.
      Baked Rigatoni with Spinach: Cheesy Italian Pasta Bake Casserole

    Reader Interactions

    Comments

    1. Helene

      January 17, 2009 at 1:34 am

      I never make pork chops that are tender. Maybe I should try this recipe.

      Reply
    2. Ashley

      January 17, 2009 at 1:57 am

      I think leaving the bone in helps a lot, but also cooking them and then tenting them with foil on a plate while you make a sauce. That extra bit of steaming really seems to help for me.

      Reply
    3. lorhen82

      January 17, 2009 at 2:38 am

      I'm going to have to try these sometime. They look great!

      Reply
    4. Stephanie

      January 20, 2009 at 10:15 pm

      This looks terrific - thanks for posting! Stephanie from nostinkycheese

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.