Steal This Recipe® Pork Chops and Peppers | Salatino’s Restaurant

June 02, 2011

Pork Chops and Peppers

Stolen with permission from Chef Michael Dellamano of Salantino’s restaurant in Chicago this heart dish will be a family favorite!

Opened in December of 2010, Salatino’s is located in Chicago’s Little Italy and is bringing traditional fare back to the area with a menu featuring Italian favorites like homemade egg noodles and spaghetti, braciola, veal parmesan, and hearty manicotti.

About the chef: Michael Dellamano joined Salatino’s in 2010 after proving his cooking talents at restaurants across the country including Solana in Kailua, Hawaii, The Officers Club Camp Pendleton, California, and the Hotel Arista/SugarToad in Naperville Illinois.

Growing up in an Italian American household in Vermont, Dellamano realized from a very young age that he loved food. Working in a family owned restaurant, he put in hours watching and learning all aspects of the restaurant business, and he credits his real life, hands on training as the keys to his culinary success.

An avid fisherman and a passionate foodie, Dellamano loves everything from French cuisine to soul food, and real authentic barbeque. He has been married for 10 years to his wife Michelle and they have three fantastic children.

626 South Racine Avenue
Chicago, IL 60607-3352
312 226 9300

Pork Chops and Peppers is served at Salantino’s for $19.95.
This recipe makes 2 restaurant servings.

Pork Chops and Peppers Ingredients:
2 Pork chops 1 inch thick and at least 9 oz 
3 Medium russet potatoes, peeled, rinsed and dried, sliced 1/4 of an inch thick
2 Large green peppers, seeded and cut into 6 slices each
Salt and black pepper
18oz vegetable oil (we use soy bean)

Chopped garlic
Crushed red pepper

Steal This Recipe® Step by Step Instructions:
Heat the oil in a heavy skillet with a lid, over high heat until very, very hot (just starting to smoke). 
Season the pork chops on both sides with salt and pepper.
Using tongs carefully add the pork chops to the hot oil and cover cook until very brown - about 4 minutes.
Turn and cook until the other side is as brown as the first.
Carefully add the potatoes and peppers all at once on top of the chops. 
Season vegetables aggressively with salt and pepper.
Using tongs turn the chops over from the bottom of the pan so that they rest on top of the vegetables.
Use the tongs to turn the peppers so that they are all skin side down and on the bottom of the pan.
Cover and don't move the chops or vegetables until the edges of the potatoes begin to brown.
Using a long handled kitchen spoon and using a scooping motion turn the potatoes and peppers.
Cover and let cook until crispy.
Move the chops to a plate and turn potatoes until crispy – the peppers should be very dark.
Turn off the flame and if desired add garlic and or crushed red pepper (as much as you like) and stir to just heat the garlic through. (Don’t let the garlic burn).
Drain 9/10 of the oil from the pan and using the kitchen spoon, spoon the vegetables over the top of the chops (and remaining oil too).
Serve immediately.