oftt

Pork Chops Pileggi

by Nicholas Pileggi
Print Email

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 

 

 

restaurant news

Urban Family Public House
Washington
by Kathleen Alluise

urbanhouseAbout a week or so ago, the husband, pup, and I went to Seattle to see my family and spend some time in the (rare) Seattle sunshine. We went to the Ballard Farmer's Market, a plethora of fresh...

Read more...
Going South - Fast
Italy
by Michael Tucker

lunch-view-300x224.jpgThere are few more beautiful places in the world than the Amalfi Coast. Ancient villages vie with lemon groves for the prime real estate on the cliffs – with views that take you over the rooftops,...

Read more...
New & Notable Restaurants in San Francisco
San Francisco
by Amy Sherman

SFanchovyOne of the nice perks of writing about food is being invited to restaurants and even getting to preview ones that have not yet opened. While busy writing the cookbook I have taken some breaks to...

Read more...
Food Adventure: Gjusta
Los Angeles
by Evan Kleiman

Gjusta-HaulBreakfast this weekend was punctuated with a pronouncement from The Mom. “The best fish I ever ate”, this from a women who has been eating cured, smoked, salted, baked salmon for 94 years. I may...

Read more...