Bamonte’s Pork Chops with Pickled Peppers

Name: Bamonte's Pork Chops with Pickled Peppers
Prep time: PT0D0H0M
Cook time: PT0D0H26M
Total time: PT0D0H26M
Yield: 2–4
Ingredients: Two 1-in.-thick bone-in pork chops; Kosher salt and freshly ground black pepper; 3 Tbsp. olive oil, divided; 5 cloves garlic, thinly sliced; 12 pickled cherry peppers, halved; ¼ cup dry white wine; ¼ cup chicken stock

At the beloved Brooklyn institution, these piquant chops are a menu mainstay.

Serves
2–4
Time
26 minutes

PHOTOGRAPHY BY JULIA GARTLAND; FOOD STYLING BY JESSIE YUCHEN

By SAVEUR Editors

Updated on July 21, 2023

These juicy pork chops with pickled peppers have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s. Both sweet and hot pickled cherry peppers are available at Italian grocery stores and online; if you’re sensitive to spicy foods, use either all sweet peppers or a mix of the two.

This recipe first appeared in our January/February 2013 issue along with Greg Ferro's article “Bamonte's”.

Ingredients

Two 1-in.-thick bone-in pork chops
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, divided
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock

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Instructions

Step 1

Preheat the oven to 425° F. Season the chops generously with salt and black pepper.

Step 2

To a large skillet over medium-high heat, add 2 tablespoons olive oil. When the oil begins to shimmer, add the chops and cook, flipping once, until evenly browned, 5–8 minutes. Transfer the skillet to the oven and roast until the chops are just cooked through (145°F on an instant read thermometer), 18–20 minutes. Transfer chops to a plate and set aside (the meat will continue cooking as it rests).

Step 3

Return the skillet to the stovetop over medium heat, add the remaining oil, garlic, and peppers, and cook, stirring frequently, until the garlic is golden, 3–4 minutes. Turn the heat up to high, stir in the wine and stock, and continue cooking until the liquid has reduced in volume by half, 3–4 minutes. Spoon the sauce and peppers over the pork chops and serve hot.

Preheat the oven to 425° F. Season the chops generously with salt and black pepper.
To a large skillet over medium-high heat, add 2 tablespoons olive oil. When the oil begins to shimmer, add the chops and cook, flipping once, until evenly browned, 5–8 minutes. Transfer the skillet to the oven and roast until the chops are just cooked through (145°F on an instant read thermometer), 18–20 minutes. Transfer chops to a plate and set aside (the meat will continue cooking as it rests).
Return the skillet to the stovetop over medium heat, add the remaining oil, garlic, and peppers, and cook, stirring frequently, until the garlic is golden, 3–4 minutes. Turn the heat up to high, stir in the wine and stock, and continue cooking until the liquid has reduced in volume by half, 3–4 minutes. Spoon the sauce and peppers over the pork chops and serve hot.