Pork chops with sweet and hot vinegar peppers from Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home by Michael Ronis and Mary Goodbody

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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

  • Breadcrumbs on June 30, 2013

    p. 195 - Delicious! The brined chops are tender, juicy and full of flavour. We grilled ours vs pan frying then added them into the simmered pepper mixture. This was a wonderful dish and we enjoyed the smokiness of the grilled meat as a contrast to the bright flavourful sauce. My only complaint was that there weren’t enough peppers and I’d definitely double the quantity next time. Perhaps mine were smaller than the book anticipated (green were peperoncini). I used the full quantity of vinegar suggested. The sauce was somewhat reminiscent of a piccata sauce. Photos here: http://chowhound.chow.com/topics/907372#8167082

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