Warm a large 7 quart dutch oven over medium high heat and add 1 tablespoon olive oil. When the oil is very hot and shimmering add the pork chops. Cover and cook 5 to 8 minutes more. Cook about 1 minute. Nestle the chops in the sweet peppers but do not cover the chops with the peppers.

Reduce heat to medium and turn pork over. Melt 3 tablespoons of butter in a skillet over medium high heat and brown pork on both sides about 2 minutes per side. Add 1 teaspoon of rosemary garlic and bell peppers cooking 9 minutes or until peppers are tender and pork is done. When the oil is very hot pat the chops dry with paper towels. Place a heavy bottom skillet over medium high heat and add the olive oil.

Remove to a plate and keep warm. By now your oil should be nice and hot so go ahead and brown the chops on both sides about 3 4 minutes per side. Set the skillet in the oven and cook until the center of the pork chops registers 135 f to 140 f 57 c to 60 c on an instant read thermometer 8 to 12 minutes begin checking the temperature after 6 minutes. Drizzle with balsamic vinegar and top with remaining 1 2 teaspoon rosemary. Add the sliced cherry peppers and cook for another minute or two.

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Pat the pork chops dry and season with salt and pepper. When hot pat chops dry sprinkle with salt and pepper and add to skillet. Cook chops turning once for about 5 minutes on each side or until brown. Add any accumulated juices to the skillet. When the oil is hot with the heat high brown the pork chops about 3 minutes each side.

Add the peppers and juice to the skillet. Add pork to pan and cook for 7 minutes. Sauté garlic in olive oil and remove the garlic when it starts singing set aside. Pound pork chops to 1 4 inch thickness. Lower the heat to medium and scatter garlic around chops.

If you have an instant pot definitely make this italian style pulled pork recipe and top it with vinegar cherry peppers or pepperoncini. Return the pork chops browner side up to the skillet. Salt and pepper your pork chops and dredge the pork chops in the flour shaking off any excess flour. Sprinkle pork with salt and pepper. Sprinkle with salt and pepper.

Now throw those peppers in here is when things start smelling really great. Check out our italian potatoes with sausage and cherry peppers for another classic pork and vinegar pepper combo. Lightly salt and pepper the pork chops on both sides. Sprinkle 1 2 of the minced garlic on the chops and cook for about 2 minutes. Add the peppers reserving the vinegar they came in.

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The combination of pork and pickled peppers is pretty much the perfect flavor match. While the oil is heating up season pork chops with salt and pepper. The combination of pork and pickled peppers is pretty much the perfect flavor match. Now throw those peppers in here is when things start smelling really great. If you have an instant pot definitely make this italian style pulled pork recipe and top it with vinegar cherry peppers or pepperoncini.

While the oil is heating up season pork chops with salt and pepper. Add the peppers and juice to the skillet. Pat the pork chops dry and season with salt and pepper. Remove to a plate and keep warm. Reduce heat to medium and turn pork over.

Add the peppers reserving the vinegar they came in. Warm a large 7 quart dutch oven over medium high heat and add 1 tablespoon olive oil.