Recipe: DeMarinis Restaurant Pork Chops Calabrese

DEMARINIS RESTAURANT PORK CHOPS CALABRESE

1/2 cup (1 stick) butter, divided use
1 small onion, sliced
1 green bell pepper, sliced
10 whole button mushrooms, sliced
Pinch of dried oregano
Pinch of black pepper
Pinch of dried basil
Minced garlic (to taste)
Salt (to taste)
Red pepper flakes (optional)
4 center loin pork chops (about 8 ounces each)
20 very thinly cut potato wedges (about 2 medium potatoes)

Put 1/4 cup of the butter in a large saute pan and melt over medium heat. Add onion, bell pepper and mushrooms. Season with oregano, pepper, basil, garlic, salt and red pepper flakes. Saute until vegetables are tender, stirring occasionally, about 5 to 8 minutes. Transfer vegetables to a bowl and set aside; keeping it warm.

In the same saute pan add remaining butter and melt. Add pork chops and potato wedges. Cook meat until desired doneness, turning once.

When meat is done and potatoes are tender, top with reserved vegetable mixture and heat through.

Makes 4 servings
Source: Arlene Rosenbecker to the The Milwaukee Journal Sentinel, December 2006