Spicy Pork Chops

Spicy Pork Chops

Costolette di Maiale Piccanti

Makes 6 servings

This recipe and others like it can be found in her book, Lidia’s Italian Table.  Here’s how to order your own copy!

Six 3/4″ thick lean rib or loin pork chops (about 3 pounds)

Salt

All-purpose flour for dredging

5 tablespoons extra virgin olive oil

12 garlic cloves, crushed

3 bottled cherry peppers in vinegar, halved and stems and seeds removed

2 sprigs fresh marjoram or rosemary

3 tablespoons red wine vinegar

3/4 cup dry white wine

1 cup fresh chicken stock or canned low-sodium chicken broth

Pat the pork chops dry with paper towels and sprinkle both sides of each lightly with salt. Coat the chops with flour and shake off any excess flour. Divide the oil between two large, heavy skillets-cast iron is ideal- and place the skillets over medium heat, letting them heat up. Add the chops and cook, turning once, until golden brown on both sides, about 10 minutes total.

Tuck the garlic into the skillet around the chops and coo****il golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and marjoram between the skillets. (Be careful -the fumes can be irritating.) Add half of the vinegar to each skillet and cook, shaking the skillets, until evaporated. Pour half of the wine into each skillet and coo****il reduced by half, about 5 minutes.

Add 1/2 cup of the chicken stock to each skillet, cover them, and simmer for 15 minutes, turning occasionally. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil for 1 to 2 minutes. Spoon the sauce over the chops. If you like, you can strain the sauce first, but it is more interesting with the pieces of pepper and garlic still in it.