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Bone-In Pork Chops/Veggies in Cast Iron Skillet

Bone-In Pork Chops/Veggies in Cast Iron Skillet

2 bone-in pork chops
1 bottle Joey’s Cane Pepper Jelly Vinaigrette
Salt/red/black pepper
1 c. red wine
1 pt. pearl onions, peeled
12-16 whole garlic cloves
1 pt. mixed cherry tomatoes
1 pt. sliced mushrooms
½ of each color bell pepper (red, yellow, orange), cut into strips
½ stick butter
Chopped green onions

  1. Season chops and place in glass dish and pour vinaigrette to cover both sides of chops. Cover with saran wrap and refrigerate at least 6 hours or overnight.
  2. When ready to cook chops, let set at room temp for 30 minutes.
  3. In large cast iron skillet, drizzle bottom with olive oil and place over medium heat.
  4. Sear chops for 2-3 minutes per side. Remove chops and set aside.
  5. Saute onions, garlic and bell peppers until tender. Season with salt/black pepper.
  6. Add wine and let reduce a little.
  7. Add mushrooms and tomatoes and saute for another 2 minutes.
  8. Add the butter and stir to mix all the veggies.
  9. Preheat oven 350.
  10. Nestle the chops back into skillet with veggies.
  11. Place in oven for 3-5 minutes.
  12. Garnish with chopped green onions.
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