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Broiled Pork Chops with Hot Cherry Peppers

Makes 4 servings


4 pork chops (1½-inch thick each)
1 teaspoon sea or kosher salt
1 teaspoon freshly ground black pepper
6 ounces hot cherry peppers (about 4 to 6)
2 - 3 garlic cloves, smashed
½ medium onion, cut into ½-inch pieces


Rinse pork chops and pat dry with paper towels. Rub chops evenly with salt and pepper. Lay the prepared chops on an aluminum foil-lined baking tray; surround with the cherry peppers, garlic and onion. Set the rack on position B. Broil pork for about 12 minutes on each side, or until the internal temperature of the meat registers at 145° to 150°F.

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no serving information available

Nutritional Information
Per Serving

Nutritional information per serving: Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 5mg • sod. 1400mg • calc. 10mg • fiber 0g

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