I agree wholeheartedly. I’m Italian born and bred. I like his recipes the best and his presentation is very easy to take. Also, his dishes look amazing and they make you want to cook them. Bravo!!!
Wow you were very blessed to have such great food growing up. I am Irish so we ate alot of potatoes and meat dishes. Not alot of Italian anything. My mom was a better baker than anything else. Had lamb dishes and fishes. Grandfather was a commercial fisherman so had abundance of fishes including lobster. All brought up with our heritages food.
Another GREAT dish, made it for few of my friends this fall and they all keep asking when I'm going to make it again. Best part I used my own cherry peppers that I grew and canned as well.
Oh wow! I was too excited to run to the grocery store for pork chops and since I had a pork tenderloin already in the fridge I followed the same steps and made an amazing dinner. I also added in some potatoes to the pan when it was in the oven. So amazing.
I’m a transplanted NYer in NC. Hearing you talk reminds me of home. Thanks for the video, making this tonight. I miss home and all the great food back there
Tried this recipe this evening and it was a hit with my wife! Fork tender. I probably put in more liquid than called for but you need plenty of it on the chops anyway. Those cherry peppers were hard to find until I looked in the PICKLE section of the grocery store!
Made this today and it came out great. I ended up using boneless chops because I couldn't find any with the bone in that seemed thick enough and threw in some diced potatoes which absorbed the liquid and gave them a good flavor. Great video and instructions
This recipe is over the top !! the prk chops came so tender, mine were not as thick so when seared they were mostly cooked ...so wrapped in foil it sat on the counter in it's juices, till I took care of side dishes, baked it 20 min & "WOW" delicious, make sure you have enough Italian bread to absorb the gravy....I thickened mine a bit with a corn starch slurrey Making it once a week ..YES ...that good , Thank You, enjoy your video & personality
I seared these and threw them in my pressure cooker along with all the sauce. It was a huge hit. I set it to high pressure for 20 minutes then cut the heat until it zeroed itself out again. Family loved it.
Excellent presentation-and - execution. I did this to the T-while braising, I roasted fingerlings, green beans, carrots, parsnips and onion-while finishing sauce, I wisked in a little butter to offset acidity, phenomital You have a great way of communicating.
Making me hungry. I love these pork chops. Ive ordered them several times from a restaurant in New Rochelle called Modern. This was always a special treat! I’m saving this recipe.
Thank you so much for posting this. I used to order these all the time at Dominick’s on Arthur Ave. I moved to the west coast and haven’t seen it on menus here. Now I can make it at home!
My wife is Italian and I am, well, not. Years ago her grandma shared her recipes with me in advance of a big family gathering. I was asked to make the ziti, sauce and meatballs. It was a big success and since then, then medigan does all the Italian cooking, ha! Just made this recipe of yours and killed it. The fam are not huge pork chop fans and I had made this before and the pork was...yeah, real chewy. Your recipe was awesome thank you! Have watched many other vids of yours and learned a lot. Good show! Mangia...
Another Gem! As you said not best quality still go to a authentic salumeria even though relocated to Jersey still will go back to Staten or Bensonhurst Brooklyn to get the best. Love this dish 🤝
I grew up in Bayville on the Isle of Long. Had many friends of Italian persuasion and love Italian food. I now live in Wyoming and dearly miss the cuisine of my youth. I truly appreciate your youtube videos. Quality ingredients are difficult to find here. Any suggestions on where to find them on line would certainly be appreciated. Thanks for all your good work. Dave
Hey there. It's tough to recommend places for food online. If you're ok with bigger cans of tomatoes, oils, cheese, etc the best place by far is webstaurantstore. com. Thanks for liking the videos!
You are all School my friend I enjoy all your cooking shows I used to have that pain that's the 14 in I think it's from Costco but they don't sell them anymore where can I get one all your recipes are awesome my friend🥊🇮🇹🙏🍷❤
Ok I know tis isn't a new video, but made this last night. 10 lbs of pork chops were consumed and nothing was left. For my army I simple use one full head of garlic, one bunch of parsley, one full jar of peppers, the smaller jar, and all the juice from that jar set aside and used. I tend not to measure to much. I just sprinkle until my ancestors say enough my child. 😂😂 Not really sure how to spice up the sides, or even what sides would be considered traditional for this dish. My wife is diabetic so I am trying things other than pasta, which despite me being overweight, is painful, since your pasta recipes have all been huge winners.
I just use the vinegar from the jar and some plain white vinegar. Brown the chops then start adding vinegar a little at a time. I never use HOT peppers just sweet. I get then in a jar but they are whole and I peel and clean to get the seeds out. The idea it to let the chops soak up the vinegar to get them tender. Cook the peppers with the chops to get them soft. I do this in a frying pan and cover after the chops are brown and I start added the vinegar. Some people put them in the over with the peppers and vinegar covered so the chops will get tender. I have use thick chops and thin cut both come out great.
I made the Chicken Scarp over the weekend and it was the bomb! It was a HUGE hit, and the leftovers for lunch were even better, so I was wondering what to do with all the cherry peppers I had left in the jar, my store only had a big jar of them, so now I have my answer, tonight we're doing this recipe and I read comments about adding potatoes and I think I'll roast some mini's and add them at the end like with the Chicken Scarp........about your videos.....some comments.....I like how you explain things and say "add more if you like, if you don't like it (garlic) don't use it"....and how you explain things like adding liquids to deglaze, ie. separately or all at once, doesn't matter.....I always wondered about that.....so you answer a lot of my questions as you go along with a recipe...and being a novice cook, I appreciate that. So, one last comment....how come those idiots at Food Network haven't discovered you yet? You really should have your own channel on some kind of cooking program....and what about a cookbook?? When is that coming out?? Put me on the list for a copy, autographed would be nice...LOL....I have all 18 of Paula Deen's and she's autographed all of them for me. Sorry this was so long, I tend to ramble when I have a cup of coffee in front of me....take care.
Glad you all enjoyed it! Thanks for providing feedback on the video. I try to provide all the info required to make the dish confidently. I feel my most recent 50 videos or so do a better job than my earlier videos, but please feel free to watch them all😂. Competition is tough on RUclips in all niches. There are a ton of great cooking channels and it's hard to get noticed. But I'll keep making these videos. I love making them and my kids can say that their Dad is a RUclipsr! Cookbooks are tough, but who knows? Thanks for the support and hope you enjoy the chops! I should really make a cherry pepper playlist. I probably have 8-10 videos with them in it. If you haven't watched it yet this orecchiette with sausage, broccoli rabe, and cherry peppers is one of our favorites! ruclips.net/video/MQyAnJkn2mc/видео.html
I make this using pork tenderloin cut into medallions. My hub grills em just to get marks then they go in the pan inside with the peppers an garlic. OMG yum
Looks great. I have a high tolerance for spice but whole cherry peppers tend to do a number on me (then again, you're not supposed to eat three of them whole with the seeds and all in the middle of the night). I grew up on the B&G whole cherry peppers. I cannot do this in the oven but would like to try your alternate method (with thinner cut chops).
You can always try pre roasting a whole head of garlic @ 325-350 'till it's GB&D, then squeezing the pulp into the dish when you put it together. Lop off the top one third first. Much milder, sweet garlic flavor.
Nice! I will be making these tonight but I will be using sliced tenderloin. I bought a very large tenderloin on sale two weeks ago and cooked a slice of it and found it to be very tough. This will be a perfect way to get it tender....
My mother, many years ago, would overcook pork chops to prevent trichinosis. Those of us who didn't choke to death eating something as dried out as cardboard would soak the chops in liquid, ( the plastic swimming pool was a possibility 🤔 ).
I made these and while the flavor is amazing, my peppers were mushad, and my chops were a little tough. I also didn't get a great sear on them. Could this all be because I used an enamel Dutch oven?
Can you find the mild cherry peppers in the brine? I love spicy, but my 90 year-old cousin cannot have the spicy. I would love to make this dish for him, but I cannot find mild cherry peppers....
You just had me floored laughing after the first 1:09 minutes: pointing out the difference between the Berkshire pork chops hip vs. Costco, you looked so discouraged😀 (hey man, you’re honest). I’m watching this Thanksgiving Day morning, wishing I could eat this very dish, why? Because I LOVE Italian food and all it’s sub-varieties, and not-so- much turkey. Give me seared cherry pepper pork chops with risotto ANY DAY over turkey and mashed potatoes. Right???? Anyway Happy Thanksgiving 🦃!!!
@@SipandFeast they're small fried balls of dough stacked into a Christmas tree garnished with figs and sprinkles You scald the milk and immediately phone the do rolling little balls by hand The Sicilian tradition I always heard behind it was that the pain from rolling these hot balls of dough was dedicated to St Joseph for Christmas Those and saint Joseph cookies From Thanksgiving to March it's just not the holidays for that a dish of those wrapped in tinfoil on the kitchen table Do you do Saint Joseph cookies?
by far the best cooking show on youtube, all great videos, irish guy who grew up in italian area, best food around.
Thank you! I really appreciate your support!
Agree
Absolutely, coming from an Italian upbringing ❤️
I agree wholeheartedly. I’m Italian born and bred. I like his recipes the best and his presentation is very easy to take. Also, his dishes look amazing and they make you want to cook them. Bravo!!!
I agree! Another Irish guy who grew up in an Italian neighborhood in New Jersey.
I grew up on pork chops. Baked, fried, smothered...and now this recipe. Looks delicious.
I love your approach to cooking. You treat the ingredients with love and respect. If there is a "secret" to cooking, that's it.
Thank you so much!
Wow you were very blessed to have such great food growing up. I am Irish so we ate alot of potatoes and meat dishes. Not alot of Italian anything. My mom was a better baker than anything else. Had lamb dishes and fishes. Grandfather was a commercial fisherman so had abundance of fishes including lobster. All brought up with our heritages food.
Another GREAT dish, made it for few of my friends this fall and they all keep asking when I'm going to make it again. Best part I used my own cherry peppers that I grew and canned as well.
Oh wow! I was too excited to run to the grocery store for pork chops and since I had a pork tenderloin already in the fridge I followed the same steps and made an amazing dinner. I also added in some potatoes to the pan when it was in the oven. So amazing.
That's great! Good idea on the pork tenderloin. Once the cherry peppers hit pork it tends to work out just fine!
that's exactly what I'm gonna do tonight....The long cook and braising will be a prefect fit.
Im doing braise in pressure cooker!
I’m a transplanted NYer in NC. Hearing you talk reminds me of home. Thanks for the video, making this tonight. I miss home and all the great food back there
He has a great accent. I love the Long Island accent. It fits the food he makes
Tried this recipe this evening and it was a hit with my wife! Fork tender. I probably put in more liquid than called for but you need plenty of it on the chops anyway. Those cherry peppers were hard to find until I looked in the PICKLE section of the grocery store!
Many Italian restaurants in the New Haven area make this with sliced potatoes and call it Sicilian pork chops. Looks delicious.
Made this today and it came out great. I ended up using boneless chops because I couldn't find any with the bone in that seemed thick enough and threw in some diced potatoes which absorbed the liquid and gave them a good flavor. Great video and instructions
Glad you enjoyed it and the potatoes are a good idea!
This recipe is over the top !! the prk chops came so tender, mine were not as thick so when seared they were mostly cooked ...so wrapped in foil it sat on the counter in it's juices, till I took care of side dishes, baked it 20 min & "WOW" delicious, make sure you have enough Italian bread to absorb the gravy....I thickened mine a bit with a corn starch slurrey Making it once a week ..YES ...that good , Thank You, enjoy your video & personality
Just tried this and they came out phenomenal! Braising the chops is such a good idea, softest pork chop I've ever had!
Awesome! Chops need to be either cooked really fast or braised like this. Really glad you enjoyed them!
I seared these and threw them in my pressure cooker along with all the sauce. It was a huge hit. I set it to high pressure for 20 minutes then cut the heat until it zeroed itself out again. Family loved it.
My Italian Grandpa made these for me every time I went to stay with him to weed his gardens. The best meal ever!!!😅
I made these tonight using half inch chops and it was so good!
Excellent presentation-and - execution. I did this to the T-while braising, I roasted fingerlings, green beans, carrots, parsnips and onion-while finishing sauce, I wisked in a little butter to offset acidity, phenomital
You have a great way of communicating.
Thank you! This is an older video, and consequently a little rough, so I appreciate you saying that.
I really like that you cook old style like my mom did
Made this tonight and it was delicious!
Making me hungry. I love these pork chops. Ive ordered them several times from a restaurant in New Rochelle called Modern. This was always a special treat! I’m saving this recipe.
Dipping the bread in sauce is the dessert of the dish for me.
Amazing tutorial. Excited to make these.
Thank you so much for posting this. I used to order these all the time at Dominick’s on Arthur Ave. I moved to the west coast and haven’t seen it on menus here. Now I can make it at home!
I like how u take the time to explain
My wife is Italian and I am, well, not. Years ago her grandma shared her recipes with me in advance of a big family gathering. I was asked to make the ziti, sauce and meatballs. It was a big success and since then, then medigan does all the Italian cooking, ha! Just made this recipe of yours and killed it. The fam are not huge pork chop fans and I had made this before and the pork was...yeah, real chewy. Your recipe was awesome thank you! Have watched many other vids of yours and learned a lot. Good show! Mangia...
Thanks very much! Glad it was a success.
Can't wait to try this.
Before opening a sealed jar, smack the bottom real good with the heel of your hand. Usually you can hear the seal pop.
Gonna try this with chicken tonight, I think it’s gonna be something like “chicken Murphy” they call it by me in NJ
This is a different pork recipe. Looks excellent. Thanks Jim!
You got it. Enjoy!
Made this last night. Put them in the oven for 1 hour, it was more than enough. And it was delicious.
Another Gem! As you said not best quality still go to a authentic salumeria even though relocated to Jersey still will go back to Staten or Bensonhurst Brooklyn to get the best. Love this dish 🤝
Thank you!! Can't wait to try this!!
This looks fantastic man, can’t wait to try this recipe
Thanks! Let me know how it turns out for you!
Made this today and after a couple bites my wife said "This is a keeper".
Your recipe is excellent!! It’s way better than my mom’s! Thank you!!
Thank you so much for all you do :}
Just made this and it was incredible. Even better than Bamonte’s where I first tried this dish! The braising method is a great idea.
we used pepperocini peppers, will try the cherry peppers, looks delicious.
Thanks! Hope you enjoy it with the cherry peppers.
My Mom used banana peppers and the juice and made "drippings" served it over rice.delicious!
I grew up in Bayville on the Isle of Long. Had many friends of Italian persuasion and love Italian food. I now live in Wyoming and dearly miss the cuisine of my youth. I truly appreciate your youtube videos. Quality ingredients are difficult to find here. Any suggestions on where to find them on line would certainly be appreciated.
Thanks for all your good work.
Dave
Hey there. It's tough to recommend places for food online. If you're ok with bigger cans of tomatoes, oils, cheese, etc the best place by far is webstaurantstore. com. Thanks for liking the videos!
Wow! Great advice on the pork chops! Thanks!
Made this tonight, amazing!!
You are all School my friend I enjoy all your cooking shows I used to have that pain that's the 14 in I think it's from Costco but they don't sell them anymore where can I get one all your recipes are awesome my friend🥊🇮🇹🙏🍷❤
extremely simple.. extremely delicious! Thanks for the recipe.
Thanks very much!
Ok I know tis isn't a new video, but made this last night. 10 lbs of pork chops were consumed and nothing was left.
For my army I simple use one full head of garlic, one bunch of parsley, one full jar of peppers, the smaller jar, and all the juice from that jar set aside and used.
I tend not to measure to much. I just sprinkle until my ancestors say enough my child. 😂😂
Not really sure how to spice up the sides, or even what sides would be considered traditional for this dish.
My wife is diabetic so I am trying things other than pasta, which despite me being overweight, is painful, since your pasta recipes have all been huge winners.
Glad it was a hit. A break from pasta every so often isn't such a bad thing haha.
Making this now with amendments bc its 90 degrees out and im not going to the store using what i have…broth, cheese, pork chops, peppers. THANK YOU!
great recipe! thanks
Yum
this was very good thank you
Thanks so much!
I just use the vinegar from the jar and some plain white vinegar. Brown the chops then start adding vinegar a little at a time. I never use HOT peppers just sweet. I get then in a jar but they are whole and I peel and clean to get the seeds out. The idea it to let the chops soak up the vinegar to get them tender. Cook the peppers with the chops to get them soft. I do this in a frying pan and cover after the chops are brown and I start added the vinegar. Some people put them in the over with the peppers and vinegar covered so the chops will get tender. I have use thick chops and thin cut both come out great.
Love your apron🙏
Hey this was great and i really like how you explain your recipes,GMAN from SF Ca
Thank you!
Looks great!! I'm making that tonight..good job,you expressed yourself clearly..
Thank you! I hope you enjoy the pork chops!
Nice to see 2 in the pan. All too often, "dont over crowd the pan or they will steam and not sear!" And boom they over crowd the pan
I made the Chicken Scarp over the weekend and it was the bomb! It was a HUGE hit, and the leftovers for lunch were even better, so I was wondering what to do with all the cherry peppers I had left in the jar, my store only had a big jar of them, so now I have my answer, tonight we're doing this recipe and I read comments about adding potatoes and I think I'll roast some mini's and add them at the end like with the Chicken Scarp........about your videos.....some comments.....I like how you explain things and say "add more if you like, if you don't like it (garlic) don't use it"....and how you explain things like adding liquids to deglaze, ie. separately or all at once, doesn't matter.....I always wondered about that.....so you answer a lot of my questions as you go along with a recipe...and being a novice cook, I appreciate that. So, one last comment....how come those idiots at Food Network haven't discovered you yet? You really should have your own channel on some kind of cooking program....and what about a cookbook?? When is that coming out?? Put me on the list for a copy, autographed would be nice...LOL....I have all 18 of Paula Deen's and she's autographed all of them for me. Sorry this was so long, I tend to ramble when I have a cup of coffee in front of me....take care.
Glad you all enjoyed it! Thanks for providing feedback on the video. I try to provide all the info required to make the dish confidently. I feel my most recent 50 videos or so do a better job than my earlier videos, but please feel free to watch them all😂. Competition is tough on RUclips in all niches. There are a ton of great cooking channels and it's hard to get noticed. But I'll keep making these videos. I love making them and my kids can say that their Dad is a RUclipsr! Cookbooks are tough, but who knows? Thanks for the support and hope you enjoy the chops! I should really make a cherry pepper playlist. I probably have 8-10 videos with them in it. If you haven't watched it yet this orecchiette with sausage, broccoli rabe, and cherry peppers is one of our favorites! ruclips.net/video/MQyAnJkn2mc/видео.html
I make this using pork tenderloin cut into medallions. My hub grills em just to get marks then they go in the pan inside with the peppers an garlic. OMG yum
That's a great way to do it.
Looks great. I have a high tolerance for spice but whole cherry peppers tend to do a number on me (then again, you're not supposed to eat three of them whole with the seeds and all in the middle of the night). I grew up on the B&G whole cherry peppers. I cannot do this in the oven but would like to try your alternate method (with thinner cut chops).
Hey what’s up from Long Island. Go Yankees. I’ve made this dish plenty of times. Thanks for keeping it real because it’s a great dish. Old school.
Such a great dish right? Thanks for checking it out!
You can always try pre roasting a whole head of garlic @ 325-350 'till it's GB&D, then squeezing the pulp into the dish when you put it together. Lop off the top one third first. Much milder, sweet garlic flavor.
Bro ..Outstanding !! one of the best meals you can serve.
Thanks man! Very much appreciate it!
@@SipandFeast are you in the NY/NJ area
I am. I live in Long Island.
@@SipandFeast I wasn’t too far from All American
Massapequa has some good places. When I lived in Farmingdale years ago we used to got to A & S pork store.
Love your channel!
Dat calla! 😁👍🇮🇹
Nice! I will be making these tonight but I will be using sliced tenderloin. I bought a very large tenderloin on sale two weeks ago and cooked a slice of it and found it to be very tough. This will be a perfect way to get it tender....
Hope you enjoy it!
Good Food.❤❤❤❤❤❤.
Beautiful!
Another great dish!
Thanks very much!
I love this channel!
Thank you!
Leaving the seeds In my cherry peppers ruined my chicken riggies the 1st time I made them,they were so hot they were inedible,learned my lesson!!
This looks great. Thinking maybe 3 hours on low in the crock pot instead of the oven. Thoughts?
Try grilling your chops & then sauce 👌🏼
Hello ! Happy New Year !
Do You need to flip the chops at any point in the oven ? Thanks !
Love this
Thank you!
You need to make a cook book my friend great video
Thanks! When I bring someone on to help me, I'll start the process.
Did I hear it correctly that brining will avoid the required oven braising when using cheaper chops?
My mother, many years ago, would overcook pork chops to prevent trichinosis. Those of us who didn't choke to death eating something as dried out as cardboard would soak the chops in liquid, ( the plastic swimming pool was a possibility 🤔 ).
I get my pork chops from the butcher!
I made this my God it was delicious 👍🏼😘
That's great to hear! Thanks for the comment.
ufff amazing
I made these and while the flavor is amazing, my peppers were mushad, and my chops were a little tough. I also didn't get a great sear on them. Could this all be because I used an enamel Dutch oven?
Great recipes, I enjoy your content. I miss Long Island. Have you made struffoli?
Thank you! I was planning to make a video for Easter time, but who knows maybe I'll make it during Christmas.
If you are only cooking 2 chops and you are using an oven proof pan can you put the pan in the oven with a lid on?
How can I add potatoes to this magnificent pork chops recipe
what would you recommend serving with this
And SOME JOHNNY CAKES TOO!!!
Nom nom Nom
It seems like all that is sold in stores where I live is sweet cherry peppers. Would those work?
Can you find the mild cherry peppers in the brine? I love spicy, but my 90 year-old cousin cannot have the spicy. I would love to make this dish for him, but I cannot find mild cherry peppers....
You just had me floored laughing after the first 1:09 minutes: pointing out the difference between the Berkshire pork chops hip vs. Costco, you looked so discouraged😀 (hey man, you’re honest). I’m watching this Thanksgiving Day morning, wishing I could eat this very dish, why? Because I LOVE Italian food and all it’s sub-varieties, and not-so- much turkey. Give me seared cherry pepper pork chops with risotto ANY DAY over turkey and mashed potatoes. Right????
Anyway Happy Thanksgiving 🦃!!!
Thanks very much and hope you had a great Thanksgiving!
Didn't Vito from The Sopranos make this for JOHNNY CAKES???
YOU CAN BROWN THE PORK CHOPS FIRST BUT YOU HAVE TO COOK THEM IN THE VINEGAR AND PEPPER JUICE TO IMPART THE FLAVOR
Where do you buy your pans at🥊❤🍷🇮🇹
Berkshire pork chops...got it😉
If you can get Berkshire then you're set right away lol.
Anyone? do roasted peppers work or has to be the cherry?
With Christmas coming up is there any chance you could show these nice folks a pinacollo
Love the channel, sir
I am not familiar with what that is. Maybe spelling? I googled and couldn't find info.
@@SipandFeast they're small fried balls of dough stacked into a Christmas tree garnished with figs and sprinkles
You scald the milk and immediately phone the do rolling little balls by hand
The Sicilian tradition I always heard behind it was that the pain from rolling these hot balls of dough was dedicated to St Joseph for Christmas
Those and saint Joseph cookies
From Thanksgiving to March it's just not the holidays for that a dish of those wrapped in tinfoil on the kitchen table
Do you do Saint Joseph cookies?
Do you mean pignolata?
Yum! Suggested sides?
Green veggies like broccoli rabe or green beans. Here is a bunch of sides playlist: ruclips.net/p/PL0QyikC1o6v0PI7K8IyQnYHKd8Z7q0Zic
They look good I love pork jobs
Wonderful channel! For this dish, can I use pepperoncini or banana peppers instead?
Of course. I always recommend to use what you like and have access to. Thanks for liking the videos!
Awesome! I have jars of both left over from a previous meal, so I will give it a try!
Can the recipe be halved?
Yes.
Ever do tripe ?
I haven't done a tripe recipe yet.
What degrees to put in the oven ? You didn’t say
at 8:03 he says 325F
I'm preparing this dish now :)
What's the song you play at the end? Love your chops.
Thanks! The song is Infected Ground by Particle House.
NO TEMPERATURE FOR THE OVEN?