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X Italian Meat Dishes
Pork Chops alla Napolitana (with red or yellow peppers, mushrooms and tomato paste)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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6 pork chops
2 red or yellow peppers
oil for cooking
salt and pepper
1 clove of garlic, crushed
1/2 lb. mushrooms
1 tablespoonful tomato paste


"The Neapolitans use a lot of green and red and yellow peppers in their cooking, and these 'marry' well with pork. Heat oil in a heavy pan, fry garlic in it till pale brown, add the chop's and brown on both sides; add salt and pepper. Remove from the pan and keep warm. Meanwhile, dilute the tomato paste with a little water and add to the pan in which the chops have been cooked, remove the seeds and stem from the peppers and chop them finely, and add these to the pan together with the chopped mushrooms; cover and cook slowly for about quarter of an hour, then replace the chops, cooking together for another twenty minutes or so. Serve very hot."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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