Italian Style Bone-In Pork Chops

Pork ChopI bought giant thick pork chops at The Fresh Market the other day and craved something with sautéed onions and peppers. An idea was hatched and then I found cheese powder- real deal at The St. Armand’s Spice and Tea Exchange and a recipe was born

Ingredients

6 bone-in pork loin chops, about 1-inch thick

6 to 8 ounces each

2 teaspoons kosher salt

Fresh ground black pepper

3 TBSP plus EVOO

Bacon salt

4 medium onions sliced thin

3 cloves garlic minced

Pecorino powder- (found at The St. Armand’s Spice and Tea Exchange)

¾ cup white wine

2 sliced red peppers

8 sliced genoa or hard salami

oregano if desired

Balsamic glaze

Directions

  1. Season pork chops with salt and pepper and bacon salt. Let rest at room temperature for 15 minutes. Heat a large cast iron pan on medium high. Preheat oven to 400 degrees.
  2. Heat one TBSP olive oil and Sear pork chops on both sides until brown. Set aside.
  3. Add remaining oil and sauté onions and red peppers. Add oregano to taste and deglaze pan with white wine. Sprinkle in Pecorino or feta powder.
  4. Place pork chops on top of onions and peppers. Top with genoa salami and drizzle with balsamic glaze. Roast in oven for about 15 more minutes. Pork should be medium.
  5. Serve with pasta salad or pasta.
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Chef Judi Gallagher

Judi has enjoyed 35-plus years of successful ownership, management and consulting experience in the food service industry.

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About Me

Judi has enjoyed 35-plus years of successful ownership, management and consulting experience in the food service industry. She shares her expertise by consulting for restaurants and hospitality projects throughout Southwest Florida and the nation. Her forte is providing innovative public relations and strategic planning.

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