Pork chops with peppers and capers (Cotolette alla zingara) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 375) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 02, 2021

    While this recipe turned out well for me, I don't think it would have as written. I made 1/2 recipe using 1.25" thick boneless pork loin chops brined 6 hours. Cooked in a 12" cast iron pan, I had to turn the heat way down to prevent burning (and even then they charred on one side). With the peppers and onions, the skillet was quite full and I can't imagine double the recipe would fit. Since the vegetables aren't sauteed, just simmered, half the wine wasn't going to be enough liquid, so I added some chicken broth to mostly cover them, which I reduced at the end. I just used 1/2 tsp red pepper flakes for less spice. The pork temperature was 155 F (not 135) but was still juicy and not overdone. Sauce was very flavorful.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.