7 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh basil
1 teaspoon dried oregano
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) boneless pork loin chops, cut into 1-inch pieces
1-1/4 pounds medium red potatoes, cut lengthwise into sixths
6 hot or sweet fresh cherry peppers, tops removed, seeded and quartered
In a medium glass or ceramic mixing bowl, whisk 3 tablespoons of oil with the vinegar, basil, oregano, garlic, salt and pepper. Let stand for 15 minutes. Mix in the pork and let stand another 15 minutes.
Heat 2 tablespoons of the oil in a large skillet over high heat. Remove the pork from the marinade, letting the excess marinade drip back into the bowl. In batches, add the pork to the skillet and cook, turning occasionally, until the pork is browned, about 4 minutes. Transfer the browned pork to a plate. Leave any remaining fat in the skillet.
Add the remaining 2 tablespoons oil to the skillet and reduce the heat to medium. Add the potatoes and fresh peppers and stir well. Cook, stirring often, until the potatoes begin to soften, about 5 minutes. Add 1/2 cup water and cover. Cook, stirring occasionally, until the water evaporates and the potatoes are almost tender and lightly browned, about 15 minutes.
Return the pork to the skillet; cover and cook until the potatoes are tender, about 5 minutes more. Season with salt and pepper to taste. Serve hot. Makes 4 servings.
Note: The Calabria region of Italy is known for spicy dishes, but you can adjust the ratio of sweet to hot peppers to suite your taste. Jarred, pickled cherry peppers can be substituted for fresh. They don't need cooking; add to the potatoes with the browned pork.
From Teresa Giudice's Fabulicious! Teresa's Family Cookbook