Pork Chops with Sweet and Spicy Peperonata

Photography By Michael Fornataro | August 01, 2014


  1. Season pork chops with salt and pepper. Grill over medium-high heat until internal temperature reaches 140ºF or desired doneness is achieved.
  2. While the chops grill, heat olive oil in a large pan. Sauté banana peppers, jalapeño, bell peppers, and onions over medium-low heat until soft.
  3. Add garlic and sauté one more minute.
  4. Deglaze the pan with white wine and balsamic vinegar. Season with salt, pepper, and rosemary.
  5. Serve pork chops with sautéed mixture on top.

Recipe by Jessica Bauer, executive chef/partner at Altius.
Photograph by Michael Fornataro / Styling by Samantha Casale

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  • 4 pork chops
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • 2 spicy banana peppers, seeded and julienned
  • 1 jalapeño, seeded and julienned
  • 4 red bell peppers, seeded and julienned
  • 2 onions, sliced
  • 1 tablespoon chopped garlic
  • 1 cup white wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped rosemary
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