Pork chop with friggitelli peppers and pan-fried potatoes

Ingredients

For 1 serving

• Pork chops160 g
• Italian frying peppers150 g
• Potatoes180 g
• Cherry tomatoes80 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Dried oregano1 pinch
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Peel the potatoes and cut them into cubes of about 1.5 cm. Boil them in salted water for 8 minutes, until almost tender, and drain well.
2. Meanwhile wash and dry the friggitelli peppers, leaving them whole, wash and halve the cherry tomatoes and crush the garlic.
3. Heat half the oil in a wide frying pan over medium-high heat with the garlic, add the potatoes and peppers and sauté for 8 minutes, then add the cherry tomatoes and cook for another 4 minutes, until the potatoes are golden and the peppers soft; salt.
4. Meanwhile heat a griddle over high heat until very hot, brush the pork chop with the remaining oil and cook for 4–5 minutes per side, until golden and the juices run clear; season with salt and pepper.
5. Sprinkle everything with dried oregano and serve the chop with the vegetables.