30 minute Pepperoncini Pork Chops with Tomatoes & Mushrooms are the perfect weeknight dinner, delivering a maximum explosion of flavor from a minimum outlay of effort! Naturally low carb and gluten free, to boot.
I swear, there is actually a smothered pork chop hiding out under all of the savory veggie toppings you see in these photos. The photos actually kind of make the point, though: Pepperoncini Pork Chops with Tomatoes & Mushrooms stay nice and juicy under their blanket of tangy deliciousness. These are just as yummy as they look; everything plays well together here, and the umami mushrooms (plus just a touch of butter) temper out the tangy pepperoncini beautifully.
I mean: Some of these recipes that I put together, they’re pretty good — so I think that I should probably share them with you. Some recipes, though, turn out omg amazing — so I think that I really must share them with you. Today’s pepperoncini pork chops delivered such an explosion of flavor from the very first bite that they fall firmly into the latter category. (It was hard to stop eating these long enough to type up this post up for you!)
And, bonus, this simple skillet pork chops recipe takes just 30 minutes to throw together. Talk about the perfect choice for any busy weeknight, right?
Pepperoncini Pork Chops with Tomatoes & Mushrooms
Ingredients
1 Tbsp olive oil
1 lb thin sliced boneless pork chops (4-5 chops)
8 oz white or baby bella mushrooms, sliced into half moons
1 medium yellow onion, sliced
Sea salt, to taste
Black pepper, to taste
1 Tbsp butter
2 tsp minced garlic (about 4 small cloves)
1 can diced tomatoes
10-14 pepperoncini, sliced (see Note)
1/4 cup of the liquid from the jar of peppers (see Note)
Directions
Cut up the onion and mushrooms.
Heat olive oil in a large skillet over medium-high heat for about one minute.
Add the onions and mushrooms and cook for four minutes over medium-high heat, stirring occasionally, or until they start to brown and soften.
Meanwhile: Season the pork chops on both sides with salt & pepper.
Move the veggies over and nestle the pork chops into the pan with the onion and mushrooms.
Cook up the chops over medium-high heat for about four minutes a side, or until nicely browned and cooked through to 135 degrees. (Be careful not to overcook these, since the thin sliced chops cook through pretty quickly — and, stir the mushrooms and onions when you flip over the chops.)
While the pork chops are cooking, slice up your pepperoncini and discard the stems.
Remove the pork chops from the pan and let them rest on a separate plate.
Reduce heat to medium-low. Add the butter and garlic to your skillet and saute briefly.
Stir in the tomatoes, peppers, and liquid from the jar of pepperoncini.
Cover the pan and simmer over medium-low heat for ten minutes to help meld the flavors and reduce the sauce.
Add the chops back into the pan just until heated through again, then serve these topped with the tomato-pepperoncini mixture.
Note: The pepperoncini in my jar were fairly small and I sliced up 14 of them, or about half the jar. Adjust the amount of pepperoncini and liquid from the jar that you use to your own taste, depending on how spicy & tangy you want the final tomato-mushroom-pepperoncini topping to be.
Excuse me while I go eat some leftovers
So tangy, so flavorful, and so hard to stop eating: Pepperoncini pork chops have it all. You get tons of flavor from just a few ingredients, and they’re so, so easy. Try cooking up a batch the next time thin sliced pork chops go on sale near you.
Plus, this pork chop dinner is naturally gluten free and low carb, fitting well into a variety of diets and eating plans. Just add a simple side to round out your meal, and you’re good to go! (And, hey: If you’re not low carb? Mashed potatoes go great with these chops.)
Pepperoncini pork chops Q&A
Can I use thicker or bone-in pork chops in this recipe?
Of course you can! Just be sure to adjust the cooking time so that whatever cut you use is cooked through.
Can I simmer the sauce longer to reduce it further?
Sure: 10 minutes was sufficient for tangy weeknight deliciousness, but you can let yours go longer if you like.
Can I use a jar of sliced pepper rings instead?
You can use sliced mild banana pepper rings if you like, but they have a slightly different flavor and tend to get a little mushier after sitting in the jar for a while. I like to slice my pepperoncini up fresh, but no judgement either way!
What can I do with the rest of the jar of peppers?
Oh, I know this one! Use the other half of the jar of pepperoncini to cook up a batch of slow cooker Italian pulled chicken for a yummy sandwich experience later in the week, or use part of it to make homemade avocado pepperoncini dressing.
What can I do with the rest of a family pack of thin sliced pork chops?
You can cook up pork chops in so many deliciously easy & interesting ways. For instance, try:
- Broiled Parmesan pork chops & broccoli
- Easy pork & pepper fajitas
- Smothered skillet pork chops
- Cracker-y, crumble-y, Parmesan-y pork chops
- Skillet pork chops with mushrooms & tomatoes
- Broiled pork chops & zucchini
What do you like to make with yours?
Pepperoncini Pork Chops with Tomatoes & Mushrooms, printable recipe
Pepperoncini Pork Chops with Tomatoes & Mushrooms
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 lb thin sliced boneless pork chops 4-5 chops
- 8 oz white or baby bella mushrooms sliced into half moons
- 1 medium yellow onion sliced
- Sea salt to taste
- Black pepper to taste
- 1 Tbsp butter
- 2 tsp minced garlic about 4 small cloves
- 1 can diced tomatoes
- 10-14 pepperoncini sliced (see Note)
- 1/4 cup of the liquid from the jar of peppers see Note
Instructions
- Cut up the onion and mushrooms.
- Heat olive oil in a large skillet over medium-high heat for about one minute.
- Add the onions and mushrooms and cook for four minutes over medium-high heat, stirring occasionally, or until they start to brown and soften.
- Meanwhile: Season the pork chops on both sides with salt & pepper.
- Move the veggies over and nestle the pork chops into the pan with the onion and mushrooms.
- Cook up the chops over medium-high heat for about four minutes a side, or until nicely browned and cooked through to 135 degrees. (Be careful not to overcook these, since the thin sliced chops cook through pretty quickly — and, stir the mushrooms and onions when you flip over the chops.)
- While the pork chops are cooking, slice up your pepperoncini and discard the stems.
- Remove the pork chops from the pan and let them rest on a separate plate.
- Reduce heat to medium-low. Add the butter and garlic to your skillet and saute briefly.
- Stir in the tomatoes, peppers, and liquid from the jar of pepperoncini.
- Cover the pan and simmer over medium-low heat for ten minutes to help meld the flavors and reduce the sauce.
- Add the chops back into the pan just until heated through again, then serve these topped with the tomato-pepperoncini mixture.
Notes
Recipes in the real world
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