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X Italian Meat Dishes
Pampanella Molisani
Pampanella Molisana (spicy baked pork chops flavored with ground hot red pepper and vinegar)
Originated from: San Martino in Pensilis, Molise, Italy
Occasion: Any time & special times
Contributed by: Maria Rosa (Source: La cucina regionale Italiana del 2008; Wikpedia notes)

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4 pork chops
about 4 garlic cloves, peeled and chopped
about 2 dried sweet red peppers, chopped [in Italian,
"peperone rosso essiccato")
about 2 tablespoons of ground hot Italian red pepper [in Italian "Peproncino rosso piccante in polvere"]
about 3 tablespoons white vinegar
about 1 teaspoon salt

about 3 tablespoons lard or olive oil (for baking)*
Extra vinegar for sprinkling

*Lard used to be used prior to World War II; nowadays most Italians use olive oil.


In a bowl mix the chopped garlic, the hot ground red pepper and the crushed pepper. Add the salt and the vinegar.

Coat the pork chops with the spicy mixture, one at a time.

Add the olive oil (or lard) to the baking pan, and then place the coated pork chops.

Bake at 180 C. degrees for about 25 minutes, uncovered.

Take the pan out, turn over the pork chops, and then cook for another 25 minutes, covered.

Just before serving sprinkle a touch of vinegar on the pork chops.

Serve warm or at room temperature.


Photo: Mary Melfi.

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