2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1/2 teaspoon crushed red pepper flakes
4 boneless center-cut pork chops, each 1 inch thick
1 each red, yellow, and green bell peppers, halved and seeded
4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1/2 medium red onion, sliced
1 tablespoon drained capers
salt and fresh ground black pepper to taste
1/3 cup white wine
1. Mix together half of the chopped herbs and the red pepper flakes and rub them into the pork chops. Wrap the meat in plastic wrap and refrigerate it for 48 hours. (If you don’t have time to marinate the pork, the dish will be less flavorful, but still good.)
2. Preheat the broiler. Place the peppers, skin side up, on a broiler pan. Broil the peppers, watching them carefully. When the skin blackens, turn them over until they are black on both sides. It will take about ten minutes. Remove the peppers and place them in a closed plastic bag for 5 to 10 minutes. Rub off the skins, and slice the peppers into thin strips.
3. Pour 2 tablespoons of the olive oil into a large frying pan. Add the garlic and the onion, and cook over medium heat until the mixture colors lightly, about 5 minutes. Add the other half of the herbs, the sliced peppers, and the capers. Season with salt and pepper and cook for 10 minutes. Remove from the heat and keep warm.
4. In another large frying pan, add the remaining 2 tablespoons of oil and pork chops. Saute the chops over medium heat for 7 minutes on each side. Add salt and pepper and the white wine. Continue to cook until the wine reduces completely, about 5 minutes. Add the pepper mixture, warm through and serve.
Chef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.
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