Pork Chops with Hot Cherry Peppers
My father, a first generation Italian-American, did not look Italian, speak the language or particularly love the food. The food issue was somewhat tragic in that his wife was a superb cook, especially as it related to Italian Cuisine. He was a bona fide 'meat & potatoes' man. Give him an entree of chicken, beef or pork and a couple of boiled potatoes with a free flowing salt shaker close by, and he was happy. There were few departures from this boring menu with one notable exception; he loved HOT cherry peppers! A 'go to' pairing for him was pan fried, thinly cut pork chops, with a small side plate of 3 or 4 hot cherry peppers. His blue eyes would begin to tear as soon as he started to slice into the peppers, and as he consumed more of the spicy combination, his fair skin turned bright red and a wisp of smoke would occasionally escape from his ears. At least that's the way I remember it! I do not have my father's eyes or complexion, but I do love cherry peppers and pork chops. I make the dish with thick cut loin chops and prepare them differently. Regardless, he is my inspiration for this meal, and the tear that comes to my eye when I enjoy it, is mostly from the hot peppers.
Ingredients
4 to 6 bone-in loin pork chops, about 1" thick
1/2 dry measure cup all purpose flour
3 eggs
2 tablespoons grated pecorino cheese
1 dry measure cup seasoned bread crumbs
1/2 cup EVOO
6 hot cherry peppers or 6 to 8 peperoncini in vinegar
3 tablespoons hot cherry pepper liquid or peperoncini vinegar
salt & black pepper
Directions
In a large bowl, beat the eggs and add the grated pecorino. Mix the cheese with the eggs. Set up the flour in a large flat plate next to the eggs, next to a large bowl with the bread crumbs. One at a time, dredge the first pork chop through the flour and shake off the excess. Next, dip the floured chop in the egg wash, allowing the extra wash to drip back in the bowl before finishing the chop in the bread crumbs. Place the prepared chop on a wire rack to set up. Repeat the process with the remaining pork chops.
Put 3 tablespoons of the olive oil in a large frying pan. Pour the rest of the olive oil in a full sized baking sheet with sides. Seed the cherry peppers and cut them into quarters. Scatter the pieces on the baking sheet in the oil. Add the cherry pepper liquid to the baking sheet. Set the oven to 350 degrees and place the baking sheet with the peppers and liquid into the oven while it gets to temp. Put the frying pan on medium heat and fry the prepared pork chops for 2 minutes on each side, careful to brown NOT burn them. Once you have fried all of the chops, remove the hot baking sheet from the oven and transfer the pork chops to the baking sheet. Cook for 10 minutes on each side. If the chops are thicker than 1", give them an extra 5 minutes in the oven.If you are using the vinegar peppers instead of the cherry peppers, place them onto the baking sheet whole, do not chop. Serve with a symbolic small plate on your table with 3 Hot Cherry Peppers on it!
