Category Archives: Pork

Pork Chops with Vinegar Peppers

Photo Jul 09, 8 47 17 PM (1)

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Hi Everyone,

I wanted to share a recipe with you and one I was actually so surprised that it was requested.

Last night I made pork chops with vinegar peppers (a favorite meal of my mother’s) and posted the pic to my personal Facebook page. A lot of people remembered this old Italian favorite from their childhood and asked for the recipe, so I decided to share it with my blog members.

It is usually prepared with all HOT cherry peppers but I am now making it half hot and half sweet peppers because as years go by, Bob’s stomach is liking super hot and spicy less and less.  These are the peppers I use…

 

 

 

 

 

 

 

 

 

There are many variations to this dish. I hope you try this variation and enjoy it.

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Pork Chops with Vinegar Peppers

Ingredients: serves 4

  • 4 pork chops (I prefer Berkshire pork)
  • 12 oz jar of sliced hot cherry peppers***
  • 12 oz jar of sweet cherry pepper strips
  •  1 cup of vinegar from the jar ( I use a combination of the hot and sweet vinegar- you can use just one type if you prefer).
  • 1/2 cup chicken broth or white wine
  • 2 yellow onions- sliced
  • 3-4 garlic cloves – diced for the onions
  • 1/2 tsp ground oregano
  • 1 sprig of thyme
  • salt and pepper
  • 3 tbsp. of olive oil (I used a garlic-infused olive oil)***

Garnish with Parsley Flakes

Cooks note***whole hot cherry peppers can be used as well but it is very hot and you would only need between 5-7 depending on how hot you want the dish. Also found in a jar in the Italian food aisle. You will have to slice and de-seed the peppers.

Cooks note*** – if you do not have infused garlic oil, saute halved garlic cloves in olive oil on a low flame until the garlic takes on a deep color and then discard the cloves.

Instructions:

(I marinated the pork chops in a thin layer of olive oil, salt and pepper and a spring of thyme for a few hours in the refrigerator and then took them out of the refrigerator 30 minutes before cooking to get to room temperature).  Pat dry before adding to the pan.

When ready to cook:

Over medium heat add 3 tbsp of infused olive oil to a large fry pan. After a few minutes when the oil is fairly hot, add the pork chop and cook for 4 minutes per side. Remove the pork chops, and set aside. 

Add the peppers to the pan and saute for 2- 3 minutes, next add the sliced onion and saute for 3-4 minutes or until they wilt and start to get color, next add the diced garlic and seasonings and saute for 1 minute.

Saute this mixture for an additional 5 minutes stirring occasionally.

Add the pork chops back and the reserved vinegar from the jars and 1/2 cup chicken broth or white wine. Lower the heat and continue to cook covered for 30 – 40 minutes.

To make a thicker sauce (almost a glaze), remove the cover, and raise the heat so the sauce reduces down to your liking.

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I usually serve this dish with sliced roasted potatoes …

Any peppers and onions and potatoes I have leftover I make a frittata with some eggs, herbs, and cheese the next day.

Italians are taught not to waste anything.

Enjoy!

Photo Jul 09, 8 47 17 PM (1)

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment, and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails

I Love hearing from you.

 

 

Pork Chops with Vinegar Peppers & Potatoes

 

Photo Sep 27, 8 39 18 PM PORK CHOPS VINEGAR PEPPERS - Copy

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi Everyone, 

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.

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Pork Chops with Vinegar Peppers and Potatoes

by Peter Bocchieri @ thedailyrecord.com

 Ingredients: 

  • 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.

Directions:

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!

Stay well,

Diane

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.

Chinese Style Spare Ribs

Photo May 24, 2 03 31 PM.jpg CHINESE SYMBOLS

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Hi everyone,

You know how I love to share a great recipe when I find one and here is another one to add to the list.

A member of one of my food groups posted a picture of Chinese style spare ribs that she made and they looked too good to be true.

She was kind enough to share the recipe that she found on the website, “Serious Eats” and I had to try making them. I cannot thank her enough. They were delicious.

The recipe has only FIVE ingredients!

Her name is Malia Ploughman and she is an excellent cook. All of her posts are mouth watering and her presentations are beautiful. Along with the spare rib recipe, Malia gave me her personal recipe for fried rice. Equally as delicious.

With her permission, I am posting both recipes for all DishingwithDiane.com members.

I completed my meal with wonton soup from a local Chinese restaurant.

Photo May 23, 8 30 26 PM.jpg COMPLETE MEAL

Bob and I had a very interesting time shopping at the Asian market picking up ingredients for these recipes including a bag of chocolate fortune cookies for me.

I hope you find the time to try these recipes and enjoy them as much as we did.

Now I’ll have to find an egg roll recipe….

Until my next post, make every day a celebration!

Stay well,

Diane

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Recipes

Chinese style Spare Ribs

Photo May 23, 6 49 21 PM.jpg SPARE RIBS

See my Cooks note below (you know I have to tweak every recipe)…..

Courtesy of “Serious Eats” by way of Malia Ploughman

Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the same day they are marinated, but for best results, allow to marinade at least overnight and up to three days.

Chinese five spice powder can be found in the spice section of most major supermarkets. If unavailable, you can make your own by combining 1 teaspoon powdered cinnamon, 2 teaspoons powdered fennel, 1 teaspoon powdered star anise, 1/4 teaspoon powdered cloves, and 1/2 teaspoon powdered Sichuan peppercorns (you can substitute ginger for Sichuan peppercorns for a different style of five spice).

  • YIELD:Serves 4 to 6
  • ACTIVE TIME:15 minutes
  • TOTAL TIME:1 1/2 hours (plus overnight marinade)

INGREDIENTS

  • 1 tablespoon Chinese five-spice powder
  • 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total)
  • 1/2 cup hoisin sauce
  • 1/4 cup shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1/4 cup honey

DIRECTIONS

Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.

Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.

When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.

Diane’s Cooks Note: Additional glaze can be made using the same marinade ingredients….. I used a fresh marinade to baste the ribs the last 20 minutes and as a glaze before serving. 

Diane’s Cooks Note: If you buy the entire rack of ribs instead of already cut individual ribs from your butcher and need help learning how to trim it into St Louis style ribs, here is a video from “The Meatwave” blog to help with that process.

http://www.meatwave.com/blog/how-to-trim-a-rack-of-spare-ribs-to-a-st-louis-style-cut

Classic Fried Rice

Courtesy of Malia Ploughman

Photo May 23, 6 52 56 PM.jpg FRIED RICE

Ingredients:

2 ½ cups cooked jasmine rice

Pepper, carrot, peas and green beans etc….

Fresh ginger – minced

Fresh garlic – minced

Soy sauce – 1 tbsp.

sesame oil

 Shaoxing wine or dry sherry

Sriracha or sambal (optional for spicy)

brown sugar or honey (optional for sweet)

2 eggs

Directions:

Just make your rice ahead of time. (The day before or in the morning) and let it cool. Never make fried rice with hot rice. It will be mushy. Jasmine rice is ideal but any medium grain will work. 

Have any veggie you want to use diced and ready to go when you start cooking. I use peppers, carrots, green bean and peas. 
I like a little fresh ginger and garlic in my fried rice. If you are using those, have them minced and ready as well. 

Keep the sauce simple. Add a couple Tbsp of soy sauce, some shaoxing or sherry if you have it, a couple dashes of sesame oil, and sriracha or sambal if you like it spicy. If you like it a little sweet, you can add some brown sugar or honey. Totally up to your preference. But you don’t need much sauce. Like 1/4c for 2- 2 1/2 cups of rice. 

Beat two eggs in a small bowl and season with salt and pepper. 

Place a wok (or large skillet if you don’t have a wok) over medium high heat. Drizzle with oil. Add eggs. You want to create a flare omelette. So let the eggs start to cook, then lift the sides of the omelette as it cooks and tilt the pan so the uncooked eggs run off to the side. Do this a few times. Then flip the omelette. Let cook 30 seconds more and remove from the pan. 
Dice it into cubes. 

Add a little more oil to the wok and add your ginger and garlic. Stir fry until fragrant. Add veggies and stir fry about 2 minutes. Add rice. Breaking it up with your fingers as you add it. Stir fry with veggies. Breaking up any clumps of rice for 2 minutes. Push aside. Add sauce to the pan and toss everything together. Off heat, stir in diced egg.

Diane’s Cooks Note: I love onions in fried rice, so I added some diced onions as part of my veggies and topped the rice with sliced almonds.

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Thank you once again to Malia for sharing her recipes,

and

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to  “follow”, “like” , “share” DishingwithDiane.com and please join.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Wishing you all the following……… Photo May 24, 2 03 31 PM.jpg CHINESE SYMBOLS

Recipe- Sausage and Peppers

2015-06-23 21.02.14- SAUSAGE AND PEPPER CLOSE UP Well, I promised to post this recipe at the request of some of the DishingwithDiane followers.

This is another staple of my Italian cooking; and I make this quite often in the Summer.

Great on a hero, or with polenta.

I hope you try it and enjoy!

Until my next post, stay well and make every day a celebration!

Diane

Sausage and Peppers

Serves 4

Ingredients:

1 large skinny sausage ring- I use parsley & cheese (or 1 lb. sausage- sweet, hot, mixed- your choice)

¼ cup olive oil

2 yellow onions, sliced

5- 6 sweet bell peppers – mix of colors, sliced

5 or more cloves of garlic- minced

Kosher salt and fresh ground black pepper- approx. 1 tsp each

½ tsp dried oregano

¼ tsp. red pepper flakes

2 tsp. garlic powder

½ cup fresh basil or parsley, chopped – your choice

3 tbsp. tomato paste (regular or spicy)

1 cup white wine

Optional Additions:

2 cherry peppers in the jar, finely diced

2 sweet peppadew peppers (found in an Italian deli), diced small

4 sundried tomatoes-diced

Directions:

Heat the oil in a large skillet over medium heat. Add the sausage ring and cook until light brown on both sides, about 8-10 minutes. Remove from the skillet and set aside.

Add the peppers, onions, salt, red pepper flakes and black pepper to the skillet and cook until they pick up some color and soften, about 5 minutes. Add the oregano, garlic powder and garlic and cook for another minute

(Add any pepper additions at this time)

Make room in the center of the pan and add the tomato paste and stir for a few minutes to toast the tomato paste; then mix it well with the peppers and onions.

Add the white wine, ½ cup chopped fresh basil or parsley. Stir to combine and scrape the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausage into 1 inch piece and add the sausage back to the pan and stir to combine.

Cook until the sauce thickens, about 20 minutes.

Can be served in a bowl or on a toasted hero roll. Serve immediately.

*Can also be served with polenta

2015-06-23 21.02.00- SAUSAGE AND PEPPERS