Pork Chop Scarpariello Recipe
Pan Roasted Served With Hot Cherry Peppers, Balsamic, Rosemary, Garlic With Patatine Fritte
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Ingredients
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Pork Chops
Sauce
Patatine Fritte (French Fries)
Method
Pork Chops Preparation
- 1
Season the Pork Chops
Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Pork Chops
In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them for about 4-5 minutes on each side until they are golden brown. Remove the chops from the skillet and set aside.
Sauce Preparation
- 3
- 4
Add Balsamic and Broth
Pour in the balsamic vinegar and chicken broth. Scrape the bottom of the skillet to release any brown bits. Bring to a simmer.
- 5
Return Pork Chops to Skillet
Return the seared pork chops to the skillet, add chopped rosemary, and simmer for an additional 10-15 minutes until the pork is cooked through and the sauce thickens slightly.
Patatine Fritte Preparation
- 6
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips to resemble fries.
- 7
Fry the Potatoes
In a large pot, heat the vegetable oil over medium-high heat. Once hot, fry the potato strips in batches until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 8
Season the Fries
Sprinkle the cooked fries with salt while they are still hot.
Serving
- 9
Plate the Dish
Serve the pork chops topped with the cherry pepper sauce alongside a generous portion of patatine fritte.
