Comments on: Pork Chops with Vinegar Peppers

By: Joe

Joe — Mon, 13 Dec 2010 18:48:42 +0000

Dina has it right. You have to braise the chops or they’ll be tough. I like to make it with cherry peppers, green vinegar peppers, and roasted red peppers, with potatoes and onions. I let it braise for about an hour with a little white wine,chicken stock and brine after I brown the chops. Then let it reduce by half with the lid off. Yeah baby! Those chops will fall off the bone. Braising is the key to moist, tender chops.

By: dina

dina — Tue, 30 Nov 2010 20:40:57 +0000

I have been eating this since I was a baby, and because I am making them tonight I googled to see if there were any variations out there….and of course not, you can’t mess with perfection. I made these once years ago for my in laws in Wyoming and they have been making them every since. I do tend to sear mine and let them braise in the brine, some white wine and a little chicken broth, then crank up the heat and let it all reduce.

By: Elaine/NY

Elaine/NY — Mon, 21 Jun 2010 17:19:10 +0000

It is so hard to find vinegar peppers in the store – so I make my own. You just can’t cook pork chops without vinegar peppers……yummy, yummy.

By: Elaine Cipriano

Elaine Cipriano — Mon, 21 Jun 2010 17:15:12 +0000

It is so hard to find a jar of vinegar peppers in the store – so I make my own. You just can’t cook pork chops without vinegar peppers……yummy, yummy.

By: Skip

Skip — Mon, 22 Feb 2010 00:11:20 +0000

Hi Franco,

Many thanks for your note. I discovered Pork Chops & Vinegar peppers when I lived in the North End beginning in 1984. Richie Longo and his brother in-law “Tudu” pickled their own peppers and served them with grilled pork chops at The Corner Cafe on Prince near the corner of Salem.

Over the years, nearly all the restaurants in the North End put them on their menus, but Richie & Tudu’s have always been a favorite.

I was in Boston in October of 2009, and was delighted to see that Richie, Tudu, and the vinegar peppers are still going strong.

Best regards,
Skip Lombardi

By: franco

franco — Sun, 21 Feb 2010 21:48:38 +0000

I grew up in the North End. When Nonna made them back in the 50′s and early 60′s, you couldn’t find them in a restaurant. Then why would you want to eat Italian food in a restaurant when you had grandma and mama cooking?
I’ll be making my own pork chops and vinegar peppers tonight.

By: Skip

Skip — Sun, 26 Apr 2009 14:00:44 +0000

Hi Tigrane,

Pepperoncini are not the traditional choice, but as we’ve indicated in our post, much of the tradition associated with Pork Chops with Vinegar Peppers has gone by the wayside. And knowing your cooking ability as I do, I’m certain they’ll be delicious. Buon appetito!

Skip

By: Tigrane

Tigrane — Sun, 26 Apr 2009 13:04:44 +0000

Skip & Holly,

The pork chops with vinegar peppers recipe sounds delicious. We’re going to try it for dinner this evening. Our family prefers Vigo pepperoncini which curiously are a product of Greece and are made with real vinegar!