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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
Two 8 oz pork chops (I buy bone-in chops)
2 garlic cloves, sliced
4 oz mushrooms, sliced
1 Spanish onion, sliced
2 roasted red peppers, sliced (you can use jarred peppers if you like)
4 oz of sweet Italian sausage (sliced)
olive oil (for the Giambotta), and vegetable oil (for the chips)
4 small Yukon Gold potatoes, sliced paper thin with a mandoline
salt and pepper
fresh parsley
Season the pork chops with salt and pepper. In a grill pan, grill pork chops to leave grill marks, about 2 minutes on each side.
Place pork chops in a oven preheated to 375 for 12 to 15 minutes.
While the pork chops are in the oven, sauté all of the vegetables together in a frying pan with the olive oil until they are golden brown.
Cook your sausage slices in olive oil in a separate small frying pan, and when browned on both sides, add to the vegetable mixture, season with salt & pepper and set aside.
Using a mandolin, slice the potatoes carefully to get paper thin slices. I leave the skins on (and try to leave your fingers on too, while slicing!).
Fry the potato slices in vegetable oil (not olive oil, the olive oil will burn) and season the chips with salt. Using a thin metal fish spatula, turn the potatoes to cook the other side, a few minutes at most. Drain on paper towels and set aside.
Place one pork chop on plate, then place half of the giambotta on top. Place second pork chop on top and place remaining sausage & veggies on top to make a tower effect. Take the potatoes and place them around the pork chop tower.
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PORK CHOPS GIAMBOTTA
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
Two 8 oz pork chops (I buy bone-in chops)
2 garlic cloves, sliced
4 oz mushrooms, sliced
1 Spanish onion, sliced
2 roasted red peppers, sliced (you can use jarred peppers if you like)
4 oz of sweet Italian sausage (sliced)
olive oil (for the Giambotta), and vegetable oil (for the chips)
4 small Yukon Gold potatoes, sliced paper thin with a mandoline
salt and pepper
fresh parsley
Season the pork chops with salt and pepper. In a grill pan, grill pork chops to leave grill marks, about 2 minutes on each side.
Place pork chops in a oven preheated to 375 for 12 to 15 minutes.
While the pork chops are in the oven, sauté all of the vegetables together in a frying pan with the olive oil until they are golden brown.
Cook your sausage slices in olive oil in a separate small frying pan, and when browned on both sides, add to the vegetable mixture, season with salt & pepper and set aside.
Using a mandolin, slice the potatoes carefully to get paper thin slices. I leave the skins on (and try to leave your fingers on too, while slicing!).
Fry the potato slices in vegetable oil (not olive oil, the olive oil will burn) and season the chips with salt. Using a thin metal fish spatula, turn the potatoes to cook the other side, a few minutes at most. Drain on paper towels and set aside.
Place one pork chop on plate, then place half of the giambotta on top. Place second pork chop on top and place remaining sausage & veggies on top to make a tower effect. Take the potatoes and place them around the pork chop tower.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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