Try Mario Carbone's tasty Italian recipe for pork chops with peppers

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned tomatoes

Zucchini is lower in calories and adds a different texture.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Do not buy center cut pork chops; use shoulder cut for more fat.

Make a brine with sugar, salt, water, and aromatics like garlic, peppercorns, and lemon; brine pork chops for 4 hours in the fridge.

Prepare a dry rub with brown sugar, toasted fennel seed, chile flake, oregano, garlic powder, and onion powder; mix together.

Apply the dry rub to the pork chops.

Cook the pork chops for 4-5 minutes on each side, leaving some fat for rendering during grilling.

Prepare a mixture of olive oil, soft cooked white onions, pickled onions (either white or red), and preroasted peppers that are julienned.

Add a little bit of chile to the mixture for spice.

Mix together 50/50 honey and vinegar to create a sweet and sour dressing for the warm salad.

Combine the onion and pepper mixture with the honey and vinegar dressing.

Cooking Techniques

Spice Level:

Allergens