Costolette de Maiale alla Naploentana

Costolette de Maiale alla Napoletana Recipe - Italian Pork Chop Dish

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 1 hour and 30 minutes | Servings: 6

Introduction

Costolette de Maiale alla Napoletana, or Neapolitan-style pork chops, is a classic Italian dish that is full of flavor and perfect for a hearty meal. This recipe combines tender pork chops with a savory tomato sauce, onions, garlic, and herbs for a delicious and satisfying dish.

History

This traditional Italian recipe has its roots in the region of Naples, where pork is a popular meat choice. The combination of tomatoes, garlic, and herbs in the sauce is a classic flavor profile that is loved by many. This dish is often served with pasta or crusty bread to soak up the delicious sauce.

Ingredients

6 loin pork chops, 0.75 inch thick (about 2 lb (907 g))
2 tbsp olive or salad oil
1 cup chopped onion
1 clove garlic, crushed
1 can (1 lb (454 g) 12 oz) Italian tomatoes, undrained
1 tsp salt
0.5 tsp dried oregano leaves
0.5 tsp basil leaves
0.13 tsp pepper
1 large green pepper, cut into 6 wedges
1 can (4 oz (113 g)) button mushrooms, drained

How to prepare

Wipe the chops with damp paper towels.
In a large skillet, heat oil over high heat and brown the chops well on both sides.
Remove the chops from the skillet.
Drain all but 1 tbsp of drippings from the skillet.
Add the onion and garlic to the skillet.
Saute until the onion is tender, about 5 minutes.
Add the tomatoes, salt, oregano, basil, and pepper.
Mix well.
Mash the tomatoes with a fork.
Place the pork chops back in the skillet.
Arrange the green pepper wedges in a spoke fashion between the chops.
Simmer, covered, for 1.25 hours or until the chops are tender.
Add the mushrooms and simmer for an additional 5 minutes.

Variations

For a lighter version of this dish, you can use boneless pork chops or lean pork tenderloin. You can also add additional vegetables such as zucchini, eggplant, or carrots to the sauce for extra flavor.

Cooking Tips & Tricks

To ensure that your pork chops are tender and flavorful, be sure to brown them well on both sides before simmering them in the tomato sauce. This will help to seal in the juices and create a delicious crust on the outside of the chops. Additionally, be sure to simmer the chops covered to ensure that they cook evenly and stay moist.

Serving Suggestions

Serve Costolette de Maiale alla Napoletana with a side of pasta, crusty bread, or a simple green salad for a complete meal.

Cooking Techniques

The key to this recipe is simmering the pork chops in the tomato sauce for a long period of time to ensure that they are tender and flavorful. Be sure to cover the skillet while simmering to trap in the heat and moisture.

Ingredient Substitutions

If you don't have green peppers on hand, you can use red or yellow peppers instead. You can also use fresh tomatoes in place of canned tomatoes for a fresher flavor.

Make Ahead Tips

You can prepare the sauce for this dish ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and add the pork chops to simmer until tender.

Presentation Ideas

Serve Costolette de Maiale alla Napoletana on a large platter with the pork chops arranged in a circle and the green pepper wedges in the center for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a full-bodied red wine such as Chianti or Sangiovese. You can also serve it with a side of roasted vegetables or a simple green salad.

Storage and Reheating Instructions

Leftover Costolette de Maiale alla Napoletana can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pork chops and sauce in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Costolette de Maiale alla Napoletana contains approximately 350 calories.

Carbohydrates

Each serving of Costolette de Maiale alla Napoletana contains approximately 10 grams of carbohydrates.

Fats

Each serving of Costolette de Maiale alla Napoletana contains approximately 20 grams of fat.

Proteins

Each serving of Costolette de Maiale alla Napoletana contains approximately 30 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies before serving.

Summary

Costolette de Maiale alla Napoletana is a balanced meal that is rich in protein and vitamins. It is a satisfying dish that is perfect for a hearty dinner.

Summary

Costolette de Maiale alla Napoletana is a classic Italian dish that is full of flavor and perfect for a hearty meal. With tender pork chops simmered in a savory tomato sauce, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago during a trip to Naples, Italy. I had always been drawn to the vibrant colors, bustling streets, and delicious aromas of the city. As I wandered through the cobblestone streets, I stumbled upon a small trattoria tucked away in a quiet corner.

The scent of garlic, tomatoes, and herbs wafted through the air, drawing me closer to the entrance. I could hear the sizzle of meat on the grill and the cheerful chatter of patrons enjoying their meals. I decided to step inside and was immediately struck by the warmth and coziness of the place.

I took a seat at a table near the window and perused the menu, trying to decide what to order. That's when I saw it - Costolette de Maiale alla Napoletana. The description read: "Juicy pork chops smothered in a rich tomato sauce with garlic, herbs, and a hint of wine, served with a side of roasted potatoes." My mouth watered just reading the words.

When the dish arrived at my table, I was in awe of its beauty. The pork chops were golden brown and glistening with the savory sauce. The aroma was intoxicating, and I couldn't wait to take my first bite. As soon as I did, I was transported to a culinary paradise. The flavors were bold and complex, the meat tender and juicy. It was a dish unlike any I had ever tasted before.

I knew in that moment that I had to learn how to make Costolette de Maiale alla Napoletana myself. I begged the chef for the recipe, but he simply smiled and said it was a family secret passed down through generations. Undeterred, I vowed to recreate the dish at home using my own culinary skills and instincts.

Back in my own kitchen, I set to work gathering the ingredients I thought would best replicate the flavors of that memorable meal in Naples. I marinated the pork chops in a mixture of garlic, olive oil, herbs, and a splash of wine. I simmered tomatoes, onions, and more garlic until they formed a thick, rich sauce. I roasted potatoes with rosemary and olive oil until they were crispy on the outside and tender on the inside.

Finally, it was time to assemble the dish. I seared the marinated pork chops in a hot skillet until they were golden brown on the outside and juicy on the inside. I ladled the tomato sauce over the chops and let them simmer together, allowing the flavors to meld and intensify. The aroma that filled my kitchen was almost identical to the one I had experienced in that trattoria in Naples.

When I took my first bite of my homemade Costolette de Maiale alla Napoletana, I was transported back to that moment of discovery. The flavors were just as bold and complex, the meat just as tender and juicy. I felt a sense of pride and accomplishment knowing that I had successfully recreated a dish that had once seemed so unattainable.

Since that day, Costolette de Maiale alla Napoletana has become a staple in my cooking repertoire. I have shared the recipe with friends and family, always recounting the story of how I first discovered it in Naples. It has become a symbol of my love for travel, adventure, and the joy of discovering new flavors and experiences.

As I sit here now, savoring a plate of Costolette de Maiale alla Napoletana made with love and care, I can't help but feel grateful for that happy memory of discovery so many years ago. It reminds me that the joy of cooking lies not just in the taste of the food, but in the stories and experiences that come with each dish. And for that, I am truly thankful.