Pork Chops with Peppers, Onions & Potatoes, Italian recipe - Gianni's North Beach
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Pork chops with peppers is a versatile one-pan dish. I made it with pork chops but it works just as well with sausage or your favorite cuts of chicken. You can have dinner on your table in way less than an hour and clean up is a breeze.
Come to think of it this wouldn't be bad with firm tofu slices instead of meat.
The trick to this one-pan dish is to cook the ingredients separately and then put everything back in the pan with a simple pan sauce to finish cooking.
If you want an easy meal jam-packed with flavor and texture this one's for you.
The golden crusted tender pork chops are delicious all by themselves. But wait there's more.
Add some sweet carmelized onions, bell and cherry vinegar pepper to every bite and your taste buds will be in full swing. And then there are the golden potatoes with the creamy interior.
What more could you hope for and it all came out of just one pan.
Special appearance by my 100-year-old vinegar mother!
Full, printable recipe: wp.me/p1bo0f-2Bo
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Can’t go wrong with a dish like this. Veggies, Protein, Carbs. Delicious.
I made this for my family last night and they loved it! New follower!
You always make me smile. I am making this tonight for dinner. ❤
This recipe is a much loved dish in my house. The first time I made these pork chops, everyone raved, and stated that they can’t wait to eat them again. The recipe is perfect the way it’s made, without having to omit, change, or tweak ingredients. WELL DONE GIANNI. Thank you!
Stop making this so dramatic show us your recipe n how it's done
You are like an Uncle teaching how to cook during the family gathering.
Oh boy, now I'm really missing Mom, Nona and My aunts. That dish is the best. Thanks so much, Gianni. Your tips make it that more special.
Gianni I want to thank you so much for helping me get through my second bout of cancer. With the the surgery and chemo I can't eat alot but I have been substituting by watching your videos. It literally has brought tears to my eyes thinking of dinners with my mom and both Nona's. My mom actually grew up on Green St and graduated from Gallilleo
Ciao David. I'm happy my videos provide some succor during your recovery. I hope you will soon be able to enjoy once more the foods you shared with family.
When I moved to SF in '91 I lived next door to Lena Massucco (nee Spediacci) on Green near Montgomery. Speedy's Market around the corner on Union & Montgomery was opened by her grandmother in the '20s and was a cornerstone of the neighborhood 80 years.
By the time I moved in '98 Lena and most of the other long-time Italian residents were gone. It was a golden bygone decade for me.
In bocca al lupo.
--Gianni
Not certain about the points made but ,if anyone else is searching for best paleo recipes ever try Ichordo Paleo Meals Fixer (Have a quick look on google cant remember the place now ) ? Ive heard some super things about it and my colleague got great success with it.
God bless!
What happened to this guy?!?! Would love some new content...CAPISCE?!?! Love the cooking videos...boom!
It's looks lovely and a mouthful of flavor i love it ,thanks ,from Philippines
Madonna Mi! I LOVE these recipes! I enjoy cooking a lot and if you guys ever want to get lucky be sure to follow these recipes! Love my heritage and some good women who appreciate Italian men who cook!
+K9 Unit
Ciao.
Buona fortuna e buon appetito. If you don't get lucky at least you'll eat well.
--Gianni
Thank you for this recipe
Mr. Gianni.... I prepared this meal for my wife for valentines day/Birthday. I have to say the dish was outta this world. The chops was so tender and I even used the one inch thick, The peppers and onion and potaoes and ahhhh I was so pleased. I was amazed at the flavor and the tenderness. I am sold on this meal! My wife talked about it all night. Thankyou for sharing and God bless.
Ciao.
Wow, the pressure was on. A double celebration. I'm pleased this dish helped you pull it off. Keep on cooking.
Belated Happy Birthday!
--Gianni
Exceptionally well done! Nice dish. I make this with Italian Sausage occassionally, also.
Very nice Gianni. The only tbing missing which compliments the pork and potatoes.......rosemary!
Love potatoes and onions with everything!
I have always enjoyed pork chops potatoes and vinegar peppers. My mother used to make this as a child and THIS recipe is wonderful. I learn so much from you. THANK YOU. You are so enjoyable to watch and I love your cucina! Mangia bene, always!
Ciao Francene. Just cooked up these one-pan pork chops the other day. On the table in less than 30 minutes. Tender chops with crispy, creamy potatoes with a bite of the sweet vinegar peppers in every bite. So much flavor for so little effort.
Buon appetito!
--Gianni
This recipe is excellent. Once you try it, then you can make your own adjustments. I also like making this with yellow and red peppers. Add fresh corn at the end. Serve over home made mashed red potatoes. Thank you for sharing this wonderful recipe! Gianni North Beach you are my new favorite! I love Italy, love visiting, and love these home grown favorites.
Gianni...love your videos! Your delivery is so low key, but so precise and informative. I wish more you-tubers were like you! When I was a kid, my grandmother would put up around 10 one-gallon jars of vinegared peppers that my father and his brother would patiently wait for. When she gave the ok for them to be used, my dad would make us the best frittatas with potatoes and vinegar peppers you could imagine. So simple but so delicious! Your cooking reminds me of those days. Thanks again!
Love it! I've made this before but I like your recipe so I'm making this for my wife tonight. I love Italian-American food... even though I'm Dutch-Canadian. LOL
This looks absolutely yummy!! I love your videos, and I'm looking forward to trying several of the things I've seen you make. Please keep them coming!
Last night I made the San Marzano sauce and pasta. Three word. O M G !
This week this recipe on the menu.
Pizan .... you are the BEST !!!!!
It's currently 3:57 AM and I want pork chops w/peppers, onions, and potatoes for breakfast! Another excellent video that has made me very hungry. I just love the simplicity of your cooking with great instruction and can't wait to see what you make next. Thanks again!
Ciao Julia. You're up earlier than me this morning. Thanks for your support. I'll post a new video this morning. I made cannelloni stuffed with a ricotta and baby spinach stuffing. Hope you like it.
--Gianni
Thank you Gianni I just cooked your recipe it’s just about how I like to cook . I added boiled fried Yams
didn’t have potatoes. I also, added mushrooms sautéed in a bit of teriyaki and Italian Precioso Balsamic Vinegar of Modena with a bit of Red wine . Delicioso
Great dish Gianni! I’m going to try it!!
Thanks Gianni that's what I'm making tonight
Hello Gianni... I enjoy your cooking videos and your particular personality. You remind me of some of my dear Italian friends back in Boston. Here in North Central Maine there aren't any Italians especially Italian delicatessens and specialty stores to buy the real good stuff. Ihave to settle for the typical supermarket quality of cheeses. I'm sure you get the picture... heck you can't even get veal or lamb up here. so my friend Keep On Truckin and making those videos I enjoy them very much.... Ciao
That lookes delicious. Love the onions and peppers with this dish. Mouth watering. Thank you for sharing.
Wow, I haven't had this since I lived in Boston over 15 years ago. Yummy!!!
RE Ohtz where would you get this?
Hi Gianni - I really appreciate your work. What you do, what you say, what and how you cook really resonates with me because it's reminiscent of how I remember my Grandmother. She was Napolitana - actually just a little NW of Naples - a town called Caianello. I look forward to seeing more of your recipes. By the way my Nonna made eggplant (one of my favorite things)exactly the way you make it. Keep on cookin'! I'll keep on watchin'.
+Bob Ficoturo
Ciao Bob. Sorry for the delay. I just got back from Italy. My mom was born in Mirabella Eclano west of Naples near Avellino and Benevento.
Buon appetito!
--Gianni
Thank you Gianni for your videos. Look forward to them every week and I always make them. !!
Thanks for your support. We're releasing a new one every Saturday. Keep on cooking!
I fry my pork chops in some butter! Comes out so good!
New subscriber love your cooking, thank you
love to have this guy over to my house for dinner. I think he'd appreciate it. maybe some nice braised short ribs and mashed potatoes
Buon appetito Gianni.
Hey Gianni,
Aunt Florence used to make it really hot by using the hot vinegar peppers you mentioned. Love this recipe - can't wait to make some soon. Glad you are back on video.
Ro
Ciao Ro. I like to use the hot cherry peppers too. Aunt Florence had to satisfy Uncle Frank's Calabrian fondness for all things spicy and hot.
Buon appetito!
--Gianni
I love your recipes! They are so good....
Good❤️❤️👌
That looks gorgeous
Just what I needed for today's dinner :)
Hi Gianni, I just made the recipe for my wife and she loved it. I know I'm getting lucky tonight lol... Thank you
freddie imhotep freak
marie kr , hey this is what a man got to do these days lol. Subscribe to my channel I think you'll enjoy it. (Freddie imhotep)
I love your cooking! New subscriber.
A great video as usual.
The onion and peppers is very simelar to the way I do them for 'sausage n peppers..' but I add a little bit of cayenne for that extra bite..
can't wait to try this one.
Ciao Simon. My sister reminded me that my Aunt Florence used hot Calabrian peppers to give this dish more kick. I'm liking spicy hot more these days too.
I'm making this tonight
real nice.
Gianni are you still making videos.? I love them !!
i always wondered how people get their potatoes done right when you do it raw they either don't get done enough for me or burn definitely trying this one this weekend!
Ciao Jennifer. Yes definitely par cook potatoes by boiling them with their jackets intact or use the microwave instead.
Buon appetito!
--Gianni
Oh Gianni, This looks amazing! My hubby would love it! If ! I wanted to substitute pork ribs, as in cooking them in idividuale bone pieces, would I just need to cook them longer or should I boil them first? I have been on a Gianni food fest binge tonight. You inspire me so much hun. Salute!
Ciao Marie. I'd cook the ribs longer until they are fork tender. Might be a tall order to get it right this way though. How about roasting the ribs in a hot oven and when fork tender then add them to the pan with the veggies? Keep on cooking.
Buon appetito!
--Gianni
Thanks Gianni
I got more then ebough pork chops to try this out
I have been fermenting kombucha. From that I’ve gotten some amazing vinegars, too. I hadn’t thought of putting wine into it but....I will now.
When everything got put back into the pan I said to myself, “oh yah.”
Gianni...Just saw one of your videos! Wish I found u a long time ago! On one of the videos that I saw u mentioned that u were in Providence, RI for a time...! I was shocked to hear that...as I live in Warwick! Maybe I enjoyed one of your fine meals on the "hill" at some point! Where did u work? Enjoy your channel..keep it going!
how about using pepperoncini and brind in place of cherry peppers? That's what's in the house!
Uncle G no.
I actually remove all the fat and skin from the chops and fry it with the pork.
I even have the same brand of peppers.
Only trouble is it is 9 pm and have been entertaining myself with Paisano from Mr.Carlo Rossi for most of the evening, so I guess this will be made during the Super Bowl game.
Nice to see you, was hoping you had not stopped making videos.
That's dinner tonight.
Hope will be so good
OK, my mother is from Pennsylvania so since we can't use what you are using what do you recommend?
Does anyone know if he’s using olive oil for the oil and for the alcohol white wine??
Ciao, Gianni:
This pork chop dinner is MORE than super! I am asking about your "mother vinegar."
I have something I think is similar, but no where NEAR your French "mother vinegar."
MY vinegar is Italian vinegar, home-made, from a restaurant called Vince's Spaghetti in Rancho Cucamonga in So. California. I have had mostly a gallon of it for over four years. It is delicious and works well with any meal calling for vinegar like your pork chop dinner. My question: Since it's refrigerated, how long can I keep it? Is vinegar one of those things that won't spoil. None of my Irish friends seem to know and my Italian wife can't cook anything that doesn't come in a package or a jar. This is why I like YOUR series so much! You make things "BA-BOOM" simple!! Keep up the good work! Tom Layton, Simi Valley
Ciao Tom. I think wine vinegar has an indefinite shelf life. I just keep mine in a tight container and store it in a kitchen cabinet. I don't think refrigeration is necessary. It's more important to keep it at a constant temperature. Keep using it as long you're enjoying it's flavor. Keep on cooking.
Buon appetito!
--Gianni
I like your pork chop
After deglazing, did you finish the chops and veggies on the stovetop or in the oven? Does it matter? Thanks.
what kind of white wine do you use? I don't drink so I am familiar with what would be great to cook with.
Gianni; Would wet minced garlic from a jar (not dried) be ok in place of the raw? If so I wonder what measure minced vs. fresh?
Giannni !!! Love It !! You're the Man! Keep it up. You make "The Best Italian-American Videos on All of TH-cam" Love your Passion Bro .
Daniel
NY NY
Hello, what can I use instead of wine? Thank you :)
I'll be giving this a shot this Friday (You've made me a Gianni believer when I tried your gnocchi recipe). Since I don't have your homemade vinegar, would you recommend substituting with balsamic or red wine vinegar? Thanks!
Definitely a good red wine vinegar. There's enough sweetness from the vegetables so you don't need more from the balsamic. Let me know how the stew turns out for you. Buon appetito!
Hey Gianni. This was a huge hit. I used red wine vinegar which worked out just fine. I did, however have to switch out the pork chops with chicken thighs since one of my guests doesn't eat pork (boooo!). I also used hot cherry peppers, instead of sweet, since we all like spicy food. Thanks again for another awesome recipe.
dpward782 I love this dish with hot cherry peppers. That was a nice choice with the chicken thighs. Lately I've been in the mood for more heat too.
Hi, I'm in Australia and I'm not sure what cherry peppers are. Are they hotter than bell peppers (capsicums is what they are called here). Are cherry peppers like a chilli pepper? Thanks, love your videos :)
Carol Ann they r hot or sweet depends on what u buy they cone in jars marinated
You have a great chef in Australia that I watch on u tube one pot chef he ll tell u where I can get them 👍🏻
Hi Gianni, how long did you cook the pork chops? 3-4 minutes first side, how long roughly for the second side? Thank you very much........... :)
Ciao Adriana.
Yes, I cook the first side about 3-4 minutes to develop a nice brown crust for the presentation side and then a couple of minutes on the second side. Thicker chops will take a bit longer so that they are cooked through.
Buon appetito!
--Gianni
I like your video.. well produced.. I will have a look at your other videos and possibly subscribe
homemade vinegar _ do you have the recipe?
Wonder where Gianni is? See his printed recipe on his website for some commenters complaining for Gianni to shut up and show how the recipe is made. Gianni TV link given. Pork chops can’t be too thick to avoid under done chops and get proper browning . About 1/2 -3/4 inch. Instant thermometer is more scientific. Sweet cherry peppers are regular cherry peppers with corn syrup. Yuck. “ Hot “ cherry peppers are cherry peppers without corn syrup.
Gianni, what type of vinegar do you recommend for those of us who have to purchase it?
+Jason Desjardins
Ciao Jason. Buy a good red wine vinegar. If you can find one from Italy that might be your best bet.
Buon appetito! Keep on cooking.
--Gianni
Gianni North Beach o
Gianni North Beach kkoo
do those cherry peppers have any heat?
No, the cherry peppers I used are pretty mild. But if you like it spicy, hot cherry peppers would also be delicious in this recipe.
Looks so good, I wanted to take some right off your plate!
:)
Fat is the best part
Plagiando a gordon ramsey, pero a lo cutre salchichero.Las mejores recetas de gordon ramsey, capítulo 1. Cocinar con confianza.
+Patricia Aguado Sorry Patricia. I've been cooking my Mom's dish since before Gordon was born.
+Gianni North Beach I hear ya, G. I remember my grandmother cooking this back in the 50ties...and I'm sure she did it before that. It's a classic Italian dish, people!
Just cook the fucking food
You are supporting animal cruelty and participating in it. You will have a very bad karma. It's the Universal Law
Agent Smith yeah you must have been born in a bird's nest right fuck off mate get your head out of your ass catch up with the real times little bird