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If you’ve been on the East Coast for St. Joseph’s Day or any other feast day where they had the outdoor parade and set up the booths, you probably had a version of this dish in a sandwich. We used to call it, no matter who the saint was, the Feast of Sausage and Peppers because there would be all these booths grilling the sausage. And they used the same combination of ingredients as in this dish.
This is a versatile one-pan dish. I made it with pork chops but it works just as well with sausage or your favorite cuts of chicken. Come to think of it this wouldn’t be bad with firm tofu slices instead of meat. You can have dinner on your table in way less than an hour and clean up is a breeze.
The trick to this one-pan dish is to cook the ingredients separately and then put everything back in the pan with a simple pan sauce to finish cooking.
If you want an easy meal jam-packed with flavor and texture this one’s for you. The golden crusted tender pork chops are delicious all by themselves. But wait there’s more. Add some sweet carmelized onions, bell and cherry vinegar pepper to every bite and your taste buds will be in full swing. Then there are the golden potatoes with the creamy interior. But my secret ingredient is my homemade vinegar, which is made from a over 100 year old mother from Burgundy, France. When the mother gets a little bit bigger, I’m going to start sharing it because you can break off a teaspoonful and give it to somebody else with a little vinegar in it. Then they can start making their own. But you can use store bought vinegar for this dish if you’re not lucky enough to have homemade.
What more could you hope for and it all came out of just one pan.
If you like this recipe watch my scallopine video episode to see how to make scallopine alla Sorrentina and 13 other scallopine dishes.
Yeah, that’s 14 scallopine variations all in one episode. I was feeling generous the day we shot that one.
Keep on cooking for your family and friends and for yourself too.
- 2 center cut pork chops
- 2 small Yukon Gold potatoes, parboiled and cut into 1 inch slices
- 1 small red bell pepper, seeded and cut into large dice
- ½ onion, thickly sliced
- 1 clove garlic, chopped
- 4 small sweet vinegar cherry peppers (or any other pepper packed in vinegar), seeded and cut into small dice
- 1 or 2 tablespoons red wine vinegar, depending on your taste
- 1 cup dry white wine
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper to taste
- Slit the fat on the edge of the chop in several places. (This will keep the chop from curling while cooking.)
- Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper.
- Put a large cast iron or saute pan over medium-high heat and add the olive oil.
- When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste.
- Brown the potatoes on both sides. Set them aside on a large plate or platter.
- Add the pork chops to the pan. (Do not crowd the pork chops or they will steam rather than brown.)
- Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes. (You do not need a nice brown crust on the second side because it will not be the presentation side of the pork chop so do not overcook the chops. The chops should be barely pink inside.)
- Sear the fat on the side of the chop if you want to cook some fat off and get some color on the side.
- Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.
- If the pan has too much fat pour some out and if it is too dry add a bit more oil.
- Add the onions and red bell pepper and sprinkle with salt.
- Saute until the onions take on some color and the bell pepper is soft.
- Add the cherry peppers and garlic; mix everything together and cook for a minute or two more.
- Add the vinegar and mix well.
- Take everything out of the pan, raise the heat to high and add the white wine.
- Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by ⅓.
- Put the chops, vegetables and any juices back in the pan to reheat briefly.
- Place the chops on a serving platter either covered by or surrounded by the potatoes, onions and cherry peppers.
- If there is any sauce left in the pan pour it evenly over the chops and vegetables.
- Serve immediately.