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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.
Pork chops, onions, peppers and golden potatoes all cooked in one pan to create a plateful of deliciousness.
Recipe type: Entree
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.
The large artichokes at the farmers market were beautiful. I grabbed 3, heavy and still tightly closed.
Should I stuff them, bake them, steam them? Nope. I wanted something quicker to prepare so I decided to make artichoke soup instead.
The hardest part of this recipe is cleaning the artichokes. You want only the tender white heart. Then your about an hour away from eating this delicious simple soup.
In an enameled or heavy-bottomed pot sauté the potatoes and aromatics. When the leeks are soft and the thyme and shallot give off a wonderful aroma add the water and bring the pot to a boil.
Add the artichoke slices and with the pot lightly simmering cook until the potatoes are soft and falling apart and the artichoke slices are tender, maybe an hour or so.
Stir in the chopped fresh parsley and sprinkle each bowl with grated cheese and you’re ready to eat.
The thyme and shallot flavored broth is thickened by the crumbly potatoes. Each spoonful brings the clean and distinctive taste of artichoke, creamy potatoes and sweet leeks splashing over your palate.
A thick soup with fresh thinly sliced artichokes, potatoes and leeks in a clean thyme flavored broth.
Recipe type: Soup
3 artichokes (or in a pinch use frozen artichoke hearts)
Juice of one lemon
¾ pound potatoes, peeled and curt into ½-inch cubes
1 leek, white and pale-green parts, sliced, washed well
2 shallots, chopped (about ¼ cup)
2 garlic cloves, chopped
½ tablespoon fresh thyme leaves
1 bay leaf
3 tablespoons extra-virgin olive oil
Sea salt to taste
2 quarts cold water
1 tablespoon fresh Italian flat parsley, chopped
Grated Grana Padano or Parmigiano-Reggiano, for serving
Clean the artichokes.
Put enough water in a big bowl to cover the sliced artichokes. Cut a lemon in half and squeeze in the juice of one lemon. Put the lemon halves in the water too. (This acidulated water will keep the artichokes from darkening after you clean and slice them.)
Starting at the bottom, snap off all the tough dark green outer leaves. When you get to the light yellow-green leaves stop.
Cut off the dark top of the remaining leaves. (A serrated knife works best.)
With a paring knife cut off the stem and peel away any tough green on the bottom of the heart. You just want the tender white part.
Cut the artichoke in half and scoop out the choke (the hairy part in the center of the heart) with a pointed spoon or cut out with a paring knife. (You now have a cleaned, tender artichoke heart that is white and light green in color.)
Peel the dark tough skin from the stem.
As you clean each artichoke lay the artichoke heart on a cutting board cut side down. Cut each half vertically into ½ inch slices. Slice the peeled stem into slices too. Put the artichoke slices in the acidulated water.
Put the olive oil in an enameled or heavy-bottomed pot and heat over medium-high heat.
When the oil is hot add the potatoes, coat with the oil and cook for about 3 minutes.
Add the leeks and shallots, and cook until softened, about 5 minutes.
Add the garlic, thyme, bay leaf and sea salt to taste.
Cook until the garlic is fragrant, about a minute.
Pour in the water and over high heat bring to a boil.
Drain the sliced artichoke hearts and add them to the pot. Bring the soup to a vigorous simmer.
Lower the heat to medium-low and cook the soup uncovered until potatoes and artichokes are tender, about an hour. (The potatoes should have broken down a bit to thicken the soup).
Stir in the chopped parsley.
Top each bowl of soup with a sprinkle of grated cheese.
Fall-off-the-bone baby back ribs and creamy potatoes braised in a fresh rosemary-sage broth.
Recipe type: Entree
1 rack babyback ribs, about one and a half pounds
3 tablespoons extra virgin olive oil
1 onion, minced
1 tablespoon fresh rosemary, finely minced
1 tablespoon fresh sage, finely minced
2 tablespoons tomato paste
2 potatoes, peeled and cut in one-inch cubes
¼ cup dry white wine
3 cups low-sodium chicken or vegetable broth
sea salt and freshly ground black pepper to taste
Season the ribs on both sides with sea salt and freshly ground black pepper.
Cut the babybacks into individual ribs and remove any excess fat.
Put a dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil.
When the oil starts to ripple put in the ribs and cook until you have a golden crust on all sides, about 6-8 minutes.
Remove the ribs to a plate and set aside.
Discard excess oil in the pot leaving just enough to saute the onions.
Add the onions to the pot and saute until they are soft and take on a golden hue, about 5 minutes.
Add the fresh herbs and mix well with the onions.
Add the tomato paste and mix well with the onions. Cook for about 1 minute to toast the paste.
Raise the heat to high. Put the ribs back in the pot and add the wine and simmer vigorously until the wine is almost entirely evaporated. Scrape up all of the brown bits on the bottom of the pot to incorporate the flavor nuggets in the liquid.
Add the potatoes to coat with the onion mixture.
Add the broth and bring the pot to a boil.
Turn down the heat to a low simmer, partially cover the pot and braise until the meat is tender and falls off the bone, the potatoes are partially falling apart and the gravy has thickened, about an hour or so. Stir the pot from time to time.
Put the ribs and potatoes on a serving platter and spoon the gravy on top garnished with a rosemary sprig or 2 and a few sage leaves.
Summer just arrived and I’m starting to get in the mood for the bounty slowly hitting the market.
This simple yet complex salad is my bridge to the new season.
Insalata cruda e cotta is an interesting mix of fresh and cooked vegetables and will be on your table in about 30 minutes.
Sweet roasted onions, just tender green beans, crunchy lettuce, ripe tomatoes, and exploding creamy potatoes, complex flavor and texture in every bite. The oil and vinegar dressing with perky capers and briny black olives elevates this simple salad to a whole new level.
Serve insalata cruda e cotta as part of an antipasti course , a light lunch or as a side for meat or fish.