This one-pot Pork Chops With Vinegar Peppers And Potatoes Recipe is a classic Italian cooking comfort food. The simple pan-fried pork chops are one of my favorite Dutch oven camping recipes that can be made on a stove top or over a campfire.
How I’ve Made It Simple For Camping
I can’t take you to Calabria (located in the “toe” of Italy’s boot-shaped peninsula) but these Calabrian pork chops are the next best thing! This classic Italian food recipe usually requires multiple dishes and more labor than most camp cooks are willing to undertake.
- The chops are typically dredged in flour then pan fried in a large skillet.
- The potatoes are usually par-boiled in another pot.
- The veggies are cooked in yet another sauté pan.
- That’s too many dishes for the average camper.
- The vinegar peppers are often homemade.
My recipe will satisfy your taste buds with tons of flavor and super tender pork chops and golden potatoes that are cooked together in a single piece of equipment. You can use a camp Dutch oven or a skillet with a tight-fitting lid.
I use store-bought jarred peppers but if you want to use a homemade version, you can always create your own cherry vinegar peppers recipe.
A basic recipe requires you to toss together a few ingredients like some cloves of garlic, white wine vinegar, red wine vinegar, white balsamic vinegar, fresh rosemary, oregano or cilantro, sea salt, sugar and cherry peppers. Use hot or sweet peppers depending on how spicy you want your vinegar pepper mixture. Here’s a basic recipe for pickled cherry peppers.
Cooking Methods & Equipment
I prefer making this as one of our camp stove recipes because it’s easier to manage this particular cooking process with an easy-to-regulate flame.
You can prepare this as one of our campfire recipes. Just get enough hardwood burning to develop a nice bed of hot coals that will last for approximately 1 hour of cooking time.
Step 1. Prepare your ingredients, heat source and equipment as directed.
You’ll need to slice some potatoes, bell pepper, onion, cherry peppers and mince some garlic.
Step 2. Cook the potatoes. In a single layer, place the potatoes in the pot, cut side down in some of the hot oil. Then, season with salt and pepper. When tender, remove from pan and transfer them to a plate, set aside and cover to keep warm.
Camp Cooking Tip: Make sure potatoes are tender before removing from the pan otherwise you’ll have to extend the cooking time to get them tender which will result in a dry, rather than juicy pork chop.
Step 3. Cook the pork chops. Use a paper towel to pat the chops dry then season with salt and pepper. Increase the heat, place remainder of the oil in the pan and sear chops on all sides until they are a nice golden brown color. Remove them from the pan, place over potatoes and cover to keep warm.
Step 4. Cook veggies. Cook the onion and bell pepper slices until they’re softened. Then, add the cherry peppers and garlic, stirring and cooking till fragrant.
Step 5. Add liquid. Pour the vinegar brine into the pot, stirring to combine.
Step 6. Finish cooking chops and serve. Place chops and potatoes back into pan and cover. Cook to desired doneness (145 degrees F for rare, 170 degrees F for well done). Serve with pan sauce and top with fresh basil leaves, if desired.
What To Serve With This Recipe
Some recipes use white wine to deglaze the pan but I’d rather keep the alcohol out of the food and serve a nice chilled glass of dry white wine on the side for those who drink it.
This meal pairs well with a simple side salad or a steamed green veggie, like green beans or broccoli.
Browning the pork chops and the potatoes is an important part of this recipe so you shouldn’t crowd the pan. If you need to feed more people, you’ll need to make additional servings in a really large skillet or just do additional servings in an entirely separate large frying pan.
This is an easy recipe to scale down when preparing camping meals for two.
If you have leftovers put them in a resealable bag and keep refrigerated because they make a wonderful hash for breakfast. Just cube up the potatoes and pork chops, melt a little butter in a medium frying pan and cook until warmed through and slightly crispy.
Print This Recipe
Pork Chops With Vinegar Peppers And Potatoes Recipe
Camping For Foodies Dinner Camping Recipes: This Pork Chops With Vinegar Peppers And Potatoes Recipe uses only one pot and can be cooked on a stove or over a campfire.
- 1.5-2 pounds center cut bone-in pork chops, medium thickness (may substitute boneless pork loin chops, cooking time will be reduced a bit)
- 1 pound baby potatoes sliced in quarters
- 1 large red bell pepper seeded and cut into large dice
- 1 onion thickly sliced
- 4 cloves garlic minced
- 12 small sweet cherry peppers packed in vinegar seeded and sliced into thin rings (may substitute hot cherry peppers if you like really spicy food)
- 1/4 cup reserved vinegar brine from peppers
- 1/4 cup olive oil divided + more for pan, if needed
- Kosher salt and freshly ground black pepper to taste
- 2 fresh basil leaves torn (if desired)
Prevent your screen from going dark
Prepare ingredients, heat source and equipment as directed. Heat large cast iron skillet or Dutch oven over medium-high heat, then add 2 tablespoons of the oil to the pot.
After the oil is hot, turn heat down to medium heat and place the potatoes in a single layer in the pot, cut side down, season with salt and pepper. Let the potatoes cook until they begin to brown, then stir them and continue cooking until they are just tender. (see * Note)
Remove the cooked potatoes from the pan and set aside, covered on a large plate.
Pat dry chops with paper towels. Season pork chops with salt and pepper. Increase to medium-high heat and add the remaining 2 tablespoons olive oil to the skillet or Dutch oven. Place pork chops into the hot oil to pan fry, let them develop a browned crust. Once the chops begin to release from the pan, they will be ready to flip, about 5 minutes. Turn the chops and brown the second side, about 3 minutes. (see ** Note)
Remove meat and transfer pork chops to plate on top of potatoes, cover to keep warm.
If the pan is dry, add a little more oil (this may not be necessary). Add onion slices and bell pepper to the pot, stirring until they are softened, scraping up the caramelized bits from the bottom of the pan.
Next, add the cherry peppers and garlic to the pot and continue cooking until the garlic is fragrant, this will only take about a minute, don’t let it go further, you don’t want to burn the garlic. Add the reserved vinegar brine from the pepper jar to the onion, pepper and garlic mixture.
Return chops, juices and potatoes back into the pan, cover with tight-fitting lid to simmer. Cook chops until center of thickest section of chop registers at least 145 degrees F on an instant-read thermometer for rare, or, up to 170 degrees F if you like your meat well done.
Serve hot, pour pan sauce over the top. Sprinkle with torn basil leaves, if desired.
Serving: 1gCalories: 520kcalCarbohydrates: 30gProtein: 40gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 114mgSodium: 847mgPotassium: 1332mgFiber: 5gSugar: 7gVitamin A: 1717IUVitamin C: 68mgCalcium: 54mgIron: 3mg
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