Pork Chops with Peppers, Onions & Potatoes
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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.
Buon appetito!
- 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
- 1/2 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 1/3.
- 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.
Ciao, Gianni. I made this dish tonight and it was delicious. I’m a new subscriber to your You Tube channel, and cannot wait to try some more of your fantastic recipes. You are a natural in front of the camera and so pleasant to watch and listen to. Vi ringrazio tanto! Btw, I miss my City by the Bay. Was raised there, now in WA state. There is no place like North Beach anywhere. I miss Graffeo, and Victoria Bakery…espresso and gelato at Cafe Greco. I truly left my heart in San Francisco.
Ciao. I’m so happy my recipe turned out well for you. Come visit. North Beach is alive and well. So far most of the classic stores, cafes and restaurants have struggled mightily and survive.
Keep on cooking!
–Gianni
Try adding fennel seed or by it’s self with vinegar. My grandmother’s secret ingredient.
Bon journo Vanni
The pork chop recipe was the first of yours that I tried after stumbling upon it on U Tube. Turned out excellent and the two daughters and one grandson wanted more. I especially respect the relaxed way you get your cooking techniques across.
Am moving on now to the egg plant parmigiana. One question I could not help but raise from the video. Oven heat and how long? I’m guessing 190 C for 30 mins.
Best regards
Tim Walsh. U.K.
Ciao Tim. Glad the pork chops were enjoyed by all. Yes, 190C for about 30 minutes or until the top is turning golden brown. Here’s the text recipe.
https://www.gianni.tv/my-favorite-dish-eggplant-parmigiana/
Keep on cooking! Buon appetite!
–Gianni
Made it tonight, outstanding! Used thick cut chops, browned them in the skillet and finished them in the oven to temp. Loved it, a definite do again. Thanks!
Ciao Randy.
I like your method of finishing thick chops in the oven. Thanks for sharing. Keep on cooking.
Buon appetito!
–Gianni
Love these. I make them all the time but without the vinegar. Gonna try that. It can only be more luscious. Thanks.