Pork Chops Capricciosa

Name: Pork Chops Capricciosa
Yield: serves 6
Ingredients: Six 8-ounce bone-in pork loin chops, about 1 to 1 1/2 inches thick; 2 1/2 teaspoons kosher salt; All-purpose flour, for dredging; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 4 garlic cloves, crushed and peeled; 6 pickled hot cherry peppers, halved and seeded (or leave some seeds in for more heat); 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks; 2 sprigs fresh rosemary; 2 red onions, peeled and cut into eighths; 1/2 cup white-wine vinegar

December 14, 2011

This is one of those one pot meals that bring spice and a lot of flavor to the table. It is a traditional method of cooking and combining ingredients, especially in southern Italy, and many restaurants have it on their menus, especially those in the Little Italys across America. This method of adding the cherry peppers, potatoes, and vinegar can be used with chicken or rabbit, too. The spice gives the dish its “capricious” name.

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