Sometimes your cravings take hold of you and nothing will get in the way of satisfying it. That’s how most of my evening meals become a reality. There are too many variables and speed bumps that create detours between the work day and getting home so I am not that cook who works off of a weekly planner. I couldn’t survive on that type of grid. The seeds are planted though with what I already know is sitting in the fridge, like a pack of 1/4-1/2 thick PORK CHOPS. Midday I started thinking about Pork Chops with Vinegar Peppers, one of my favorite ways to prepare pork chops. There are many ways to make this dish, stove top, or in the oven. Nice to have choices! Marinate the chop, or not. Up to you. This dish is one of the most Popular in the Italian-American suite of recipes and it’s an actual dish that is part of Napoletana (from Naples) cuisine. In Naples it’s a heritage dish called Costolette di Maiale con PAPACCELLE. Don’t try to translate PAPACCELLE let me help you out. As will all Italian regions there are languages within the region or province which exist nowhere else. PAPACCELLE is a Napoletana word for a specific type of squat, round, small pepper, very close to a cherry pepper. In Naples they are prized and are generally prepared “SOTT’ACETA or SOTT’OLIO..in Vinegar, or Olive Oil, or a combo of both. The basic Napoletana recipe is simply searing the pork loin chops on the bone (sidebar…please do not ask if you can make this off the bone..ok, you can, but this dish is an on the bone dish, so work with me here!!), add some olive oil, garlic, and a few sliced Vinegar peppers, let it cook till the pork is done. That’s the most basic version and I’ll go out on Campanian limb and say…that’s probably the most authentic. My version is slightly jacked up but I don’t use any wine like many other recipes out there do. It turns the dish into a Scarpariello tasting dish..very good, but the wine sort of steals the thunder from the vinegar. I try to preserve that tang in the dish without the winey boozy flavor Wine or Vermouth would add. Time to come into my kitchen, ANDIAMO!
TIME: 1 HOUR SERVES: 4
4 1/4-1/2 INCH THICK PORK CHOPS ON THE BONE (Loin are great, Rib are better, more fat, more flavor, more interesting flavors on the meat)
2 VINEGAR PEPPERS PROCESSED WITH 1 TBS EXTRA VIRGIN OLIVE OIL, 1 SMALL CLOVE OF GARLIC, 1/8 TSP KOSHER SALT, 1/4 TSP PEPERONCINO (DRIED RED CHILE FLAKES) into a paste
2 TBS OLIVE OIL
2 WHOLE CLOVES OF GARLIC
6 VINEGAR PEPPERS, SEEDS AND CORE REMOVED, SLICED OR SIMPLY SLICED
1 CUP of the VINEGAR PEPPER JAR LIQUID OR 1/4 CUP RED WINE VINEGAR
(sidebar…PUT DOWN THAT BOTTLE OF BALSAMIC!! no, you cannot substitute it in this dish. Why? not just because I say so, although in some cases that is good enough, right? But because this is a dish from Naples..not Modena. The cooking styles and products are very different. Balsamic is NOT a substitute for all over Vinegars, it’s it’s own ingredient and it will discolor this dish as well as add a sweetness to it. Now is that a bad thing? No, but then you are making another dish. Let’s stick to this Maiale con Papaccelle dish shall we? Good.)
1 SPRIG FRESH ROSEMARY (not dried, it doesn’t cook long enough to soft those dried Rosemary needles up, and the flavor will be different)
1/2 TSP KOSHER SALT
To start, pat the chops down with a paper towel. Discard (the paper towel…). Rub the chops down with the paste you made with the Vinegar peppers. Place on a plate and loosely cover in a cool dry area and let marinade for 1/2 hour. In a heavy skillet, heat the olive oil and sear the chops for 8 minutes, then turn, and sear for 3 minutes, add the garlic. Let it take on a little color (that little bit of garlic browning is the taste of most Italian American restaurants)) then add the sliced vinegar peppers. Saute’ the peppers for 5 minutes, shaking the pan a few times. Add the Vinegar or the Jar liquid along with the sprig of rosemary. Taste this liquid after you bring it to a boil, then reduce it. See if it needs any more salt. If you are using the jarred liquid I’m going to say NO ADDITIONAL SALT. If not add salt to taste. Let this simmer until most of the liquid is evaporated, maybe 10 minutes. Let this sit in the pan for 5 minutes off the heat before you serve. Now if you cannot find the jarred peppers here’s a solution…Find some sweet cherry peppers, or Cubanelle (Italian Frying Peppers), Seed them and slice them (maybe 6) and boil in Red wine vinegar and a little water until tender. Add a pinch of salt. Let them sit in that hot brew for 2 hours. Then use them as the recipe instructs you to as if you were using the jarred peppers. Use that liquid as well, or if you want more Vinegar punch, go with the straight up 1/4 cup of Red Wine Vinegar.
Serve this with Roasted Rosemary and Garlic Potatoes. Not pasta. A simple Escarole or other greens dressed with anchovies, capers, olive oil and garlic. Nice. What a meal this is.
SIDEBAR: Feel free to adjust the thickness of the chops. Most Restaurants make this with monster chops, just adjust your cooking times as they will differ.
If you want to roast this, simply add all the ingredients to the pan and roast in a pre-heated oven for 1/2 hour or till pork it tender.
This recipe and picture looks amazing! I love your blog page! Drooling as i am scrolling past that creamy lobster with the buttered buns. Total decadence 🙂
thank you Darlene!!!
Love that you’re emailing the deliciousness..
This sounds delicious, and I happen to have the perfect chops in my freezer. I’ll have to look for those peppers. Meanwhile I wanted to tell you about a recipe that yours reminded me of. I no longer have the recipe, but it was the same idea, the chops getting flavor from the vinegar in dill pickles. I just recall browning the chops, then smothering in chopped dill pickles, and either tomato sauce of tomato paste and water.
that dill pickle juice is a fantastic ingredient!!
Made this yesterday. The best pork & vinegar peppers I’ve ever had. Seasoning the pork chops with the paste of cherry peppers, garlic, salt, olive oil and peperoncino – GENIUS. Thank you.
you are the bet ViaSalvatore!! Grazie mille!!
you are the Best ViaSalvatore!!! but remember, you cooked it!!! you’re the master!! Grazie Mille!
The jarred vinegar peppers are proving to be difficult to find out here in the hinterlands of Colorado – even at my go-to Italian market on my side of town. So, this AM I am going to can 2 pints using some bells. I will look for some Italian thin-skinned when I go to farm market stand tomorrow and put those up as well, maybe some cherry peppers too. I’ll let you know !
nice…easy to make..just takes a little longer
I made this tonight with chicken and it was so amazing! I used hot cherry peppers. It was incredibly easy. Thank you.
Fantastic. Vinegar loves chicken too!!
I want to make this, which brand vinegar peppers do you use?
None in particular. Whatever I find in the stores. Just make sure they are packed in vinegar and not just brine.
Just what I was looking for! Thank you for this wonderful recipe!
fantastic!! thanks for reading the blog and Happy Cooking!!! enjoy!!
I am positively making this on my first opportunity. Divine! Cannot wait.Happy St. Anthony’s Day to you. Thank you so much for the tip on Dill Pickle juice, people were so frugal and against waste back in the day that they used every ingredient toward it’s fullest impact. Personally, I never would have thought to use it! We are excited to try this recipe. Could you tell me what other meats would be good marinated in Dill pickle juice? Thank you, again! Warm regards, Nancy
chicken, broiled, grilled, or bake…fantastic…also. for burgers… small dice a sweet or Vidalia Onion. season with just a little kosher salt, and some black pepper, and pour just enough pickle juice over it to cover all the onions. Leave out at room temperature for 2 hours..then drain and store in a container, use within 2 day of making it…it’s FANTASTIC on cheeseburger, steak sandwiches, hamburgers, hot dogs….use like you would any condiment like that….for tacos i do the same but use red onions and jack it up with ground cumin and chipotle powder..
How can I do this dish in the slow cooker?
Sorry on that…i don’t use a slow cooker, It would definitely be a different dish than the one in my recipe because you’re changing the cooking method.
Would like the chicken vinegar peppers and cherry tomato recipe. I don’t know how to locate blogs, can you inform me please
I also can’t find links in bio
I wanted to cook tomorrow to deliver to my nephew in Brooklyn.
You had a photo recipe of the chicken dish on instagram and I can’t locate it now.
You’re on the blog now. That’s the recipe. It was pork and vinegar peppers. The chicken dish I posted is without peppers it’s with tomatoes and mushrooms. On the blog I have a chicken with vinegar and peppers recipe but with boneless breast. Just use the search box on the blog. My recipes are either here in the blog or you can search them on the A Food Obsession page on Facebook using the search window. The chicken dish you’re referring to was something I thru together. No recipe. I marinated the chicken parts in vinegar and olive oil. Rosemary. Garlic. Then baked them I. The oven with grape or cherry tomatoes and sliced mushrooms. More vinegar and some stock. Fresh rosemary. Garlic cloves. Salt. Pepper. Paprika. Drizzle with olive oil. Bake at around 375 for 45 minutes or until the chicken registers 165 on a thermometer.