"When my Uncle Joey visits Nonna Romana, he has one request: “Make me pork chops and peppers!” This pork chop dish is a fixture on many red-sauce Italian restaurant menus in my Brooklyn neighbor- hood, but Nonna Romana has spent the better part of fifty years perfecting her own version. The briny flavor of the cherry pepper vinegar makes the entire dish, so don’t skip it." —Reprinted with permission from Cooking with Nonna: 130 Italian Recipes for Sunday Dinners with La Famiglia by Rossella Rago. Copyrighted material, property of Harper Horizon.
To hear more about how Nonna Romana makes her tangy pork chops, listen to Food52's podcast,Play Me a Recipe. —Food52
8 to 10
sweet cherry peppers in vinegar, drained, seeded, and quartered
dry white wine, such as pinot grigio
reserved vinegar from the peppers
In This Recipe
Using a sharp knife, score the fat all around the pork chops to prevent curling. Season both sides of the pork chops with salt and black pepper. Dredge each of the chops in flour, shaking off any excess.
In a large, heavy-bottomed skillet, heat the olive oil on medium-high. Add 3 whole garlic cloves. When the oil is hot add the pork chops and cook for 7 to 8 minutes. Keep the chops moving around to prevent sticking. Flip the chops over and cook for an additional 5 to 6 minutes. Remove to a plate and tent with foil.
If the skillet looks dry, add another drizzle of oil along with the onions and peppers. Slice the remaining garlic cloves and add them as well. Cook until the onions begin to soften, about 3 to 5 minutes.
Add the wine and vinegar and bring to a boil. Add the butter. Once the butter has melted, add the chops back in along with any juices that collected on the plate. Reduce heat to medium and cook for 10 minutes, flipping the chops halfway through. Serve immediately.
Nonna’s Tip: You can find the sweet cherry peppers in vinegar in most supermarkets.
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