Pork Chops with Peppers & Onions

As I’m finishing shooting the video for this recipe my father follows his nose into the kitchen, “OH, That’s a really good meal!” he tells me. I know Dad, it’s for you.

Our usual tradition of having Chef Jesse Jones share a Father’s Day recipe was obviously postponed because of the ongoing coronavirus pandemic SO…I simply asked my dad what he would like. My mother’s made this dish for years, and like pretty much everything my family makes, the recipe comes to me in terms of, “a little of this, a little of that.” We don’t measure. But that actually works out well for you! Because it means you can really put as much or as little of something as you want, and you’re not going to make a mistake! It really is the beauty of cooking - you’re not gonna mess it up!

I think a lot of Italian families have some version of this dish, and like I said, you can add and subtract things. If my mother has baby potatoes in the house, she’ll quarter those and toss them in the pan too. I like roasting them off separately so they’re crispy and then using them to soak up the pan juices on my plate. You can use spicy peppers instead of fried if you prefer. Or go even more mild and use sliced bell pepper! You could use a different vinegar (red or white wine vinegar would be good), or any other variation you think might be delicious. Better yet, ask dad!

I hope you all enjoy this meal with whoever is the “dad” in your life! Happy Father’s Day!