Pork Chops, Peperoncini, and Potatoes #SundaySupper

Pork Chops, Peperoncini, and Potatoes is a deliciously easy-to-make meal. With a hint of heat from the vinegar peperoncini, this uses just one skillet, and is ready to eat in just about 30 minutes..

Pork Chops, Peperoncini, and Potatoes

I’ve said many times that Jay would live off pork if I left him to his own devices. Pork chops, pulled pork, sausage, bacon, you name a cut of pork, he’ll eat it without any hesitation. I get it–I’m the same way when it comes to chicken.

Pork Chops, Peperoncini, and Potatoes

I’ve been making Pork Chops, Peperoncini, and Potatoes for a little over a year. I usually make it with Italian sausage, but this week, Sunday Supper is talking Easy Pork Chops. And one of the last times I went grocery shopping, there was a BOGO on packages of pork chops. We haven’t had them in forever, so I decided this would be the perfect recipe to showcase them.

Pork Chops, Peperoncini, and Potatoes

(Yes, there are pork chops buried under those potatoes) I kid you not, we probably have this meal once every two weeks or so. I set aside a chop or a serving (if I use sausage) for the bambino, before I add the peperoncini, as he thinks it’s too spicy.

I also use the occasional shortcut, by getting pre-sliced peperoncini, as well as refrigerated, sliced potatoes. But I’ve also taken the time to peel and slice potatoes too. These pork loin chops were rather thin, and cooked up relatively quickly. This version takes about 30 minutes from start to finish, which is a good thing if you’re coming home from work and have people letting you know in no uncertain terms that they’re hungry!

Pork Chops, Peperoncini, and Potatoes

Yield: 4 servings

Pork Chops, Peperoncini, and Potatoes

Pork Chops, Peperoncini, and Potatoes


  • 4 boneless pork loin chops
  • olive oil
  • salt & pepper, for seasoning
  • approximately 5 C peeled and sliced potatoes
  • vinegar peperoncini peppers, approximately 1/3 C (use more or less depending on how spicy you like things)


Heat 1 Tbsp. olive oil in a large skillet. Season both sides of the pork chops with salt and pepper. Cook the chops for 3-4 minutes per side, depending on thickness. Remove the chops to a plate, and cover with foil.
Add another Tbsp. oil to the skillet, and add the potatoes. Cover and cook for 10 minutes. Uncover, toss the potatoes, and recover. Cook for another 10 minutes, or until cooked through.
Add the chops back to the skillet, allowing them to reheat. Turn off the heat, and add the peperoncini, approximately 1/3 C peppers and their liquid.
Let stand for 5 minutes before serving.

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Thanks to Shelby from Grumpy’s Honey Bunch for being this week’s hostess. Check out this amazing collection of pork chop recipes from the rest of the Sunday Supper tastemakers:

Pork Chops

Pork Chops

And More Pork Chops

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24 Replies to “Pork Chops, Peperoncini, and Potatoes #SundaySupper”

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    • I’ve never had a straight-up peperoncini, but we grew them one year in our garden. I love the vinegary tang they give to the dish. Almost like salt & vinegar potatoes. With pork chops. :)

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