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Pork Chops Pileggi

by Nicholas Pileggi
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I don't measure.  I don't check the clock.  I just watched my grandmother and mother and basically imitate what I remember they did.  They never measured anything.  They never looked at the clock.  While cooking away they were always talking about the other relatives, especially the one who cooked in high heels.

Pork chops Pileggi is a large skillet pork chop dish with potatoes, onions, Italian vinegar peppers and some hot Italian vinegar peppers.  Hotness to taste.  
 
Slice up potatoes (¼ inch thickness) at irregular angles so they don't stick together. 
Slice up onions.  
Pork chops should be and inch to an 1½" thick.
 
Cook garlic in olive oil medium heat in a large frying pan until brown. Toss most of garlic.
 
Put potatoes in medium the heat oil.  They take the longest to cook so when the potatoes begin cooking put in the onions.
   
Then put the pork chops into the pan and let it all saute together. 
When the chops, potatoes and onions are close to ready, use lower heat and put in the vinegar peppers, (sliced up in small chunks) as well as ¼ to ½ cup of the hot vinegar (to taste)  from the pepper jar. 
 
It should all saute together on the low heat for about 5 to 10 more minutes and it's done.

 

Nick Pileggi 

 

 

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