Pork Chops with Cherry Peppers
- jennibnyc Feb 26, 2005 04:45 PM
I have been craving this for months now. It's an old italin favorite of mine, but I never see it in restaurants (live in NYC).
Does anyone have an authentic recipe for this so I can fix it up at home?
Yes, I've made this numerous times and it is as close to restaurant quality as it gets. Recipe came from the Boston Globe.
Pork Chops with Potatoes and Vinegar Peppers
8 med. red potatoes, quartered
4 thick pork rib or loin chops (on the bone)
s & p to taste
2 tlb. olive oil
1 large onion, thinly sliced
1 cup bottled peppers in vinegar (with juice)
2 tlb. fresh parsley
Steam potatoes until firm but not falling apart.
Set oven 400 degrees. Sprinkle chops with s & p and set aside.
In large oven proof skillet (I use cast iron), heat oil and brown chops on both sides. Remove from pan. Add onion slices and cook med. heat stirring often for 10 min. Slit peppers and let juices run into pan. Add peppers and stir into onions. Return pork chops to pan and spoon peppers and onions on top. Add potatoes to pan (I try to put some under the pork so they brown a bit). Transfer skillet to oven and cook 10 minutes until cooked through. Sprinkle with parsley.
**I love the peppers so I always add more and don't omit the parsley!!
That's a good simple recipe for "Pork Chops Murphy". I'm making them tonight. However, the potatoes should be par-cooked first, not added raw.
I didn't have any cherry peppers, so I improvised. I took a green pepper, boiled it whole till just soft. Then I sliced it and marinated the slices in vinegar and hot red pepper flakes and sliced garlic at room temp for a couple of hours.
Pork Chops Murphy was a popular dish in Italian restaurants in New Jersey when I used to live there.
A old thread resurfaced, but I do get a craving sometimes for nice thick bone in pork chops with vinegar peppers, and use sliced pickled hot cherry peppers for the peppers, preferably home pickled, along wtih lots of garlic. I brine the pork chops briefly first, then saute the seasoned chops until well browned in good olive oil with garlic slivers, add the pepper slices and a little of the juice, and simmmer just a bit. I usually serve the chops with the pan sauce; I add some wine to the pan to deglaze and a bit of butter at the end, and serve with a simple butter and herb dressed pasta and a salad. I've been known to throw in an few anchovies also, and allowed them to dissolve in the pan sauce. Lots of freshly ground black pepper is good with this. Serve something light and lemony for dessert.
I've never made it with potatoes, an very interesting addition, will try.
This dish was mentioned on the Sopranos, in one of the episodes with Vito, who was cooking for his firefighter boyfriend in New England when Vito was on the lam. Yes, pork chops and vinegar peppers.
This is really just a variation of an Italian recipe called Chicken Scarpariello. Chicken pieces, hot cherry peppers cooked EVOO/chopped garlic, with herbs and spices, some white wine/lemon juice includeing some vinegar from the jar of peppers. Easy to substitute pork chops, or Italian sausages for that matter.
One of my VERY favorite recipes. Here's my personal rendition:
Bacardi1 Chicken Scarpariello
1 or 2 (or even 3!) pickled hot cherry peppers, seeded & diced
Extra-virgin olive oil
1 red bell pepper, julienned
3-4 cloves garlic, peeled & chopped
1 pkge. bone-in skin-on chicken thighs
1 lb hot (or sweet or your choice) turkey sausage links
1 onion, chopped
Approx. 2 tablespoons or so chopped fresh rosemary leaves
1 cup chicken broth
1/2 cup dry white wine (like Pinot Grigio or Chablis)
1 tablespoon cornstarch
Juice from half a lemon
2 medium thin-skinned waxy potatoes, large-diced
8 ounces fresh white button or cremini mushrooms, sliced
1 can artichoke hearts or quarters, drained – or – one small jar of marinated artichoke hearts, undrained
In a large skillet with a cover, heat a few dollops of olive oil. Add chicken and sausage in batches; brown on all sides. Remove pieces to a plate as they brown, & slice browned sausages into bite-size pieces. To hot drippings in pan add mushrooms, peppers, onion, potatoes, & garlic; saute until tender. Return chicken, sausage, & artichoke hearts to skillet. Add the rosemary, the lemon juice, broth, and wine. Bring to a boil; lower heat and simmer, covered, until chicken & potatoes are tender, about 20-25 minutes.
Remove chicken and sausage from skillet. In a small bowl, mix cornstarch with 2 tablespoons water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly until mixture thickens a bit. Add chicken & sausage back into pan, or serve with sauce poured over.
If you can get a copy of the RAO'S cookbook there is a very good version there. "Pork Chops with Vinegared Hot and Sweet Peppers". The recipe also mentions the addition of a boiled sliced potato, but cautions the potato will soak up some of the sauce, so add chix broth to the white wine. (pg 111-112)
Casting around yesterday, looking for something to make for dinner, I remembered this thread about pork chops cooked with vinegar peppers. Since I had a copy of Rao's cookbook on the shelf I chose the recipe 'ospreycove' mentioned above. I halved both recipes.
Pork Chops Cooked with Vinegared Sweet and Hot Peppers, Pg. 111-112
The ingredients are: thick lean pork chops (mine were boneless and from a local farm), olive oil, garlic, dry white wine, hot cherry peppers - sliced - plus the vinegar, sweet bell peppers - sliced plus juice (I used sweet BPs in vinegar), S & P. It's a very simple prep and saute that produces a finished dish that's both vinegary and spicy. The chops were juicy and tender with a slightly pinkish center. The cooked peppers and wine made a delicious pan sauce that's slightly syrupy and compliments the pork perfectly.
The side dish was from the same book: Escarole and Beans, Pg. 28. A classic dish of olive oil, bitter greens, garlic and cooked cannellini. Although the recipe does not call for them I included both anchovies, which break down in the pan, and crushed red pepper flakes. A most delicious meal.
ETA: I did not use the potato suggestion. Crusty bread is great for mopping up the remaining juices in your dish, though.
funny this comes up again now.....Over the weekend I ordered what the menu called pork chop giambotta, and had FRIED potatoes in addition to the peppers. Very tasty, wish it were spicier. It took a while for me to associate the correct word, giambotta for the slang my family tosses around, "chum-bawt," which was usually a veg saute
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