Photo: Zingara (Pork Chops with Peppers and Capers) Recipe
Ingredients
- 6 pork chops, pounded thin by your butcher
- Salt and pepper, to taste
- 1 cup flour
- 3 tablespoons extra-virgin olive oil
- 1 cup dry white wine
- 1 red, 1 yellow and 1 green sweet bell pepper, cored and cut into thin strips
- 5 bulb onions, cut into concentric rings, with the green tops sliced and reserved
- 1/4 cup black olives, pitted and chopped
- 1 tablespoon capers with their brine
Directions
Season the pork with salt and pepper on both sides. Dredge the pork in the flour.
In a 14 to 16-inch saute pan, heat the olive oil over high heat until smoking. Cook the pork in the olive oil until browned on both sides and remove to a plate. Add the wine and deglaze the pan, stirring with a wooden spoon to loosen the brown bits adhering to the bottom of the pan. Add the peppers, onions, olives, capers and bring to a boil. Lower the heat and place the pork chops into the pepper mixture. Simmer for 10 minutes, season to taste with salt and pepper, stir in the onion tops slices and serve.
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By torba97_12904148
Fremont, CA
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
By bob_11715441
El Dorado Hills, CA
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.
By queenbriggs_5383754
Virginia Beach, VA
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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