Zingara (Pork Chops with Peppers and Capers)

Mario Batali

Recipe copyright 2000, Mario Batali. All Rights Reserved.

Show: Molto MarioEpisode: Pavullo In the Autumn

Picture of Zingara (Pork Chops with Peppers and Capers) Recipe Photo: Zingara (Pork Chops with Peppers and Capers) Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
--
Yield:
6 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 3 reviews

  • on March 05, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 24, 2006

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 03, 2006

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google