Friday, June 10, 2011
CALABRIAN PORK CHOPS WITH PEPPERS AND POTATOES
This is my adaptation of Teresa's dish:
5-6 tbs olive oil, divided
2 tbs red wine vinegar
2 tsp finely chopped fresh basil
1 tsp dried oregano
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
4 (6 oz) boneless pork loin chops, cut into 1-inch pieces
1 1/4 lbs new red potatoes, sliced in half
6 sweet pickled cherry peppers, tops removed, seeded, and quarted
1 large roasted red pepper, cut into large dice
In a glass or ceramic mixing bowl, whisk 3 tbs olive oil with the vinegar, basil, oregano, garlic, salt, and pepper. Let stand for 10-15 minutes, then add the pork, coating it completely, and let sit for another 10-15 minutes.
Heat 2 tbs oil in a large skilled over high heat. Remove the pork from the marinade, letting the excess drip back into the bowl. In batches, add the pork to the skillet and cook, turning occasionally, until the pork browns, about 4 minutes. Do not overcook! Transfer the browned pork to a plate and leave any remaining fat in the skillet.
Add 1-2 more tbs olive oil to the skillet, reducing the heat to medium high. Add the potatoes and the peppers, stirring well. Cook, stirring often, for about 5 minutes. Add 1/2 cup water to the skillet and cover. Cook, stirring occasionally, until the water evaporates and the potatoes are almost tender and lightly browned, abaout 15 minutes. Return the pork to the skillet, stir, and cover. Let cook for another 5 minutes. Season with salt and pepper and serve.
Heaven on a plate! If I were not watching calories, I'd have added a loaf of crusty bread and a bottle of my best red. The flavors come together perfectly in the dish and the potatoes are creamy inside with just a bit of carmelization. I could easily have eaten another portion (but didn't) and plan to make this again soon. The book was worth the price if only for this new favorite.