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An overhead view of an Italian-style smothered pork chop resting on a bed of mashed potatoes with a pool of sauce in the bottom of the plate.

Italian-Style Smothered Pork Chops

Course: Entree
Cuisine: Italian, Italian / American
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill time: 2 days
Total Time: 2 days 40 minutes
Servings: 4 people
Calories: 507kcal
Author: Kris Longwell
All you need to do is plan in advance to make these incredible chops. If you can, let the chops chill in the brine for 48 hours. Preparation is quick and easy. Serve over mashed potatoes, pasta, or rice for the perfect meal.
Print Recipe

Equipment

  • 1 large oven-safe skillet such as a cast-iron skillet, see NOTES.
  • Meat thermometer

Ingredients

For the Brine

  • 3 tablespoon dark brown sugar
  • 3 tablespoon Kosher salt
  • 1 cup hot water
  • 2 cups cool water
  • 7 peppercorns black or green
  • 1 onion peeled and sliced into slivers
  • 2 cloves garlic peeled and crushed
  • 3 whole cloves
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 1 stick of cinnamon
  • 4 loin pork chops about 1 inch thick, each

For the Sauce

  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup chicken stock
  • ½ cup sweet cherry peppers quartered and seeded
  • ½ cup hot cherry peppers quartered and seeded
  • ¼ cup sweet cherry pepper juice from the jar
  • ¼ cup hot cherry pepper juice from the jar
  • ¼ cup basil fresh, chopped
  • ¼ cup Italian parsley fresh, chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 6 tablespoon unsalted butter

Instructions

Prepare the Brine and the Chops

  • In a medium-sized bowl, stir the brown sugar and salt in the hot water until dissolved. Stir in the cold water and the rest of the brine ingredients.
    3 tablespoon dark brown sugar, 3 tablespoon Kosher salt, 1 cup hot water, 2 cups cool water, 7 peppercorns, 1 onion, 2 cloves garlic, 3 whole cloves, 1 bay leaf, 1 tablespoon vegetable oil, 1 stick of cinnamon
  • Place the chops in a large freezer baggie (or a dish) and then carefully add the brine mixture. Seal the baggie (or tightly cover the dish with foil) and place in the refrigerator for 24 to 48 hours. Move the chops around in the brine every now and then.
    4 loin pork chops

Prepare the Chops and Sauce

  • Preheat oven to 400°F.
  • Remove the pork chops from the brine, pat them dry with paper towels, and set them aside. Discard the brine.
  • In a large ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, sear the pork chops for about 4 minutes, or until they are golden brown on one side. Flip over and sear for another 3 to 4 minutes.
    2 tablespoon olive oil
  • Transfer the skillet to the oven and cook the pork chops for 3 minutes, or until they are just pink in the center. Internal temp should be 140 to 145°F (use a meat thermometer to ensure correct internal temperature).
  • Transfer the chops to a platter and cover them with foil.
  • Place the skillet back on the stove over medium heat. Add the garlic and sauté for about 1 minute.
    3 cloves garlic
  • Add the chicken stock, sweet and hot peppers, and pepper juices.
    1 cup chicken stock, ½ cup sweet cherry peppers, ½ cup hot cherry peppers, ¼ cup sweet cherry pepper juice from the jar, ¼ cup hot cherry pepper juice from the jar
  • Stir in the basil, parsley, salt, and pepper, and simmer the sauce for about 2 minutes. Stir in the butter until melted.
    ¼ cup basil, ¼ cup Italian parsley, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 6 tablespoon unsalted butter
  • Place the chops on a serving platter and spoon the sauce over them, leaving some extra sauce to serve at the table.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The chops will still be delicious even if you only brine overnight, but if you can allow 24 to 48 hours, the flavor and texture will be even better. 
The sauce carries a slight level of heat from the hot cherry peppers. If you prefer no heat at all, then go with all sweet cherry peppers. 
We recommend spooning just enough of the sauce over the chops to coat them. Serve the rest of the sauce at the table for guests to add more, if they desire.
Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat, or in the oven at 350°F for 20 minutes, or microwave on HIGH for 1 to 2 minutes. 

Nutrition

Calories: 507kcal | Carbohydrates: 18g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 6047mg | Potassium: 670mg | Fiber: 2g | Sugar: 11g | Vitamin A: 933IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg