Baked Pork Chops with Hot Cherry Peppers

Cuisinart original

If spicy is not your thing, buy sweet cherry peppers instead of the hot variety. You will still have that great vinegar tang, without the heat.




2          pork chops (each 1½-inches thick)

1          tablespoon vegetable oil

1          teaspoon kosher salt

1          teaspoon freshly ground black pepper

3          ounces hot cherry peppers (about 2 to 4 peppers), halved

2 to 3   garlic cloves, smashed

1          small onion, cut into ½-inch pieces

Nutritional information

Nutritional information per serving:

Calories 292 (42% from fat) • carb. 8g • pro. 35g • fat 14g • sat. fat 3g • chol. 76mg • sod. 1146mg • calc. 35mg • fiber 3g


1.   Preheat the Compact Toaster Oven Broiler set to Bake at 375°F with the rack in position B for 5 minutes. Line the baking tray with foil.

2.   Pat chops dry with paper towels. Rub chops evenly with the oil, salt and pepper. Lay the chops on the lined tray; surround with the cherry peppers, garlic and onion.

3.   Bake for 20 to 25 minutes or until internal temperature is 145°F.