Italian food doesn’t always mean pasta or meatballs. This week a nice big pork chop from Jack’s Restaurant in Malden is What’s Cooking.

Pork Chops


  • 2 center cut pork chops between 1 ¼ to 1 ½ thick.
  • 6 slices of vinegar peppers (our own vinegar pepper recipe),
  • ½ cup of vinegar juice from our own recipe
  • 1 cup of chicken stock
  • ½ teaspoon of dry basil
  • 1 teaspoon of butter
  • 2 medium sized red bliss roasted potatoes cut into 4 pieces each
  • salt, black pepper and ½ tablespoon of flour


  1. Grill the pork chops to medium rare (about 120 degrees)
  2. Sauté’ butter then add the flour, vinegar peppers, potatoes (until a little browning on the potatoes, they have already been roasted)
  3. Add the dry basil, chicken stock, vinegar juice and cook for about 4 minutes.
  4. Place the pork chops into the sauté pan and cook additional 5 minutes until the pork chops are medium (145 degrees).
  5. Stack the pork chops up and cover with the sauce and that’s it.
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