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Zingara (Pork Chops with Peppers and Capers) Recipe

Zingara (Pork Chops with Peppers and Capers)

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on January 19, 2013

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    Enjoyable flavors and textures. Have replaced the thin chops with double-thick with thick, sliced vidalia onions. Pork eaters...try this one. It is a genuine recipe.
    Annie, Fremont, CA

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  • on March 05, 2009

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    The review that described this as bland caught my eye.... I prepared it per the cookbook which also called for 1 tbsp HOT crushed red peppers..... It was anything but bland. My guests really enjoyed it. It is a great recipe with the addition of the tbsp of hot crushed red pepper that was omited from the online version herein.

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  • on July 24, 2006

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    I made this for a recent Italian dinner party full of wonderful foods from Italy... These were a big hit; the guests ate them up! They smelled great while they cooked as well!

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  • on March 03, 2006

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    Whipped this recipe up to the table in 30 minutes flat. Very, very tasty and will stay on the need an excellent tasting supper F-A-S-T list. Wife thought it was superb so that's two votes. Nothing special done - just followed the recipe but next time I will not used canned olives but actually take the time to pit the good 'uns.

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