Pork Chop Murphy is a hearty, flavorful dish rooted in Italian-American home cooking. It brings together juicy bone-in pork chops, sautéed bell peppers, potatoes, and a kick of heat from hot cherry peppers. Everything simmers in a light, savory white broth, making a perfect sauce that brings all the bold flavors together in one satisfying skillet.
This dish is a celebration of contrasts. The pork chops are seared until golden brown, creating a crisp outer layer that locks in their juices. Meanwhile, the vegetables soften and caramelize, releasing sweetness that balances the tang and spice of the cherry peppers. The broth ties everything together, giving the dish a rich depth without feeling heavy.
Pork Chop Murphy is one of those meals that feels like it came from a cozy neighborhood Italian restaurant. It’s rustic, colorful, and packed with flavor. The cherry peppers are the key to the dish’s signature zing. They add just enough heat to keep things interesting without overpowering the rest of the ingredients. If you’re not into spicy food, you can use mild peppers or reduce the amount to suit your taste.
This dish is best served with a simple side to soak up the sauce. Crusty bread, roasted potatoes, or even a bowl of buttery pasta all work beautifully. It’s a great dinner idea for family meals or casual dinner parties, especially when you want something comforting but a little unexpected.
Pork Chop Murphy may not be as widely known as other Italian-American staples, but once you try it, it’s bound to become a favorite. It’s easy enough to make on a weeknight but flavorful enough to feel like a special occasion.
This recipe is made by Geena.
Ingredients
- 1 tab cherry pepper
- 1 green pepper (chopped)
- 1/2 onion
- 1 green pepper (mashed or chopped)
- 2 Pork chops
- 1/2 cup chicken broth
- salt (to taste)
- Pepper (to taste)
- 1 clove garlic
- 1 tbsp extra-virgin olive oil
- 1 Yukon Gold potato sliced
Instructions
- Chop the cherry peppers, green pepper, and onion.
- Mash or chop the garlic.
- Slice the Yukon Gold potato.
- Heat 1 tablespoon of EVOO in a skillet over medium heat.
- Add the pork chops and sauté until browned on both sides.
- Add the chopped cherry peppers, green pepper, onion, and garlic to the skillet with the pork chops.
- Sauté until the vegetables start to soften.
- Combine the chicken broth with the sautéed pork chops and vegetables.
- Let the mixture simmer for 7 minutes.
- In a separate pan, fry the sliced Yukon Gold potatoes until brown and crispy.
- Add the fried potato slices to the skillet with the pork chops and vegetables.
- Cook for an additional 3 minutes.
- If desired, add more chopped cherry peppers and a little broth from the jar for extra flavor.
- Transfer the pork chops, vegetables, and potatoes to a serving dish.
- Enjoy your meal!