Porterhouse Pork Chops with Vinegar Peppers and Broccoli Rabe
Michael Lomonaco's pork chop with vinegar peppers and broccoli rabe
Nathan Congleton / TODAY
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3.8333333 (12 rated)

One bite of this pork chop dish has so many different flavors that, somehow, work in perfect harmony: savory, spicy, bitter, acidic and umami. And though it may taste complex, it's super easy to make.


    • 4 porterhouse-cut pork chops, about 12 ounces each
    • 2 tablespoons + 1 tablespoon olive oil
    • 1-2 anchovy filets or 1/2 teaspoon anchovy paste
    • 1 clove garlic, finely sliced
    • 1/2 cup hot cherry peppers, seeds removed, drained and halved
    • 1 cup broccoli rabe, blanched, chopped coarsely
    • 2 tablespoons pine nuts
    • 1 cup chicken broth
    • 3 tablespoons butter


1. Brush the pork chops with 1 tablespoon olive oil, season with salt and pepper and grill in a grill pan, or over an open fire, charring both sides and cooking to 150°F. internal temperature. Finish in a 375°F oven if necessary.

2. While the pork is cooking heat a sauté pan over medium heat, add the remaining olive oil and the anchovy, cooking for 1 minute to melt the anchovy.

3. Add the sliced garlic and hot peppers, cooking for 2 minutes, before adding the chopped broccoli rabe and pine nuts.

4. Add chicken broth, bring to boil, reduce by half. Stir in butter to finish.

5. Divide the pepper and broccoli rabe between four plates and top with a grilled pork chop. Serve.

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Chef Michael Lomonaco's 'Sunday night go-to' dish: Delicious grilled pork chops with vinegar peppers

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