(Click PHOTO to enlarge and then back arrow to return to original size).
Here is another recipe that was requested from DishingwithDiane’s Instagram page.
When I was a child, my mother would make this dish for the family and I absolutely loved it. I think I was the only 10 year old that loved vinegar.
This dish is fantastic, but I haven’t made it in all the years I’ve been married. Bob is NOT a fan of vinegar. I would occasionally order it in a restaurant, but it never lived up to my mother’s version.
I recently found an article in The Daily Record featuring Chef Peter Bocchieri. He posted his recipe for the pork chops with vinegar peppers. The recipe looked simple enough and it brought back memories of my Mom, so I decided to give it a try. It was delicious, Mom would have loved it.
Give the recipe a try and let me know what you think.
Pork Chops with Vinegar Peppers and Potatoes
by Peter Bocchieri @ thedailyrecord.com
- 3-4 pork loin chops, center cut, bone in
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 3 cloves garlic, sliced
- 2 cups of Pastene Pepperoncini Peppers In Vinegar
- 1/2 cup of vinegar from the jar of peppers
- 3 fresh basil leaves
- 2 medium potatoes, peeled and sliced thin ( I used 4 potatoes)
- salt & pepper to taste
Chefs Note– the brand of peppers listed above is Peter’s favorite brand. You can use any jarred peppers you like or use your own homemade pickled peppers.
In a medium frying pan, fry the potatoes in half the oil till golden brown and tender. In a separate large frying pan, heat the remainder of the oil.
Salt and pepper your pork chops and dredge the pork chops in the flour, shaking off any excess flour.
When the oil is hot, with the heat high, brown the pork chops about 3 minutes each side.
Add the garlic and shake the pan to incorporate with the pork chops. Cook about 1 minute.
Add the peppers, reserving the vinegar they came in. Turn and cook the peppers with the pork chops for two minutes. Add the fresh basil and the reserved vinegar from the peppers. When the pork chops are done, do not overcook, remove them from the pan and place on a platter and keep warm.
Add the cooked potatoes to the vinegar pepper mixture and toss to mix well.
Cover the pork chops with the potatoes and vinegar peppers and serve immediately.
Until my next post, make every day a celebration!
Thank you for visiting my blog.
If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com
Once you subscribe, you’ll never miss a post…
Also, continue to send me your comments, I love hearing from you.
Pingback: Pork Chops with Vinegar Peppers & Potatoes – Recipie House