Pork Chop Vesuvio For Two

one pan pork chops

There’s a popular dish here in Chicago called chicken Vesuvio. An Italian-American dish which is hearty and perfect for this time of year when the weather is starting to turn cooler. It has a luscious sauce that consists of olive oil, butter, white wine, lots of garlic, lemon and oregano, it’s so delicious you’ll be tempted to drink it on its own! The best version of chicken Vesuvio ( in my opinion and many others) uses bone-in chicken, although you can find it made with boneless chicken breasts as well.

This same technique of cooking the meat and making the sauce can also be applied to bone-in pork chops like I’ve done here.

pork potatoes and peas

Another distinctive feature of Vesuvio dishes is the addition of potato wedges and peas which take on all the amazing flavors from the sauce.

pork and savory sauce

Although this recipe for pork chops is for two you can easily double or triple it, and of course the same technique can be used for bone- in chicken. When making it with chicken you’ll  just need to make sure you have enough sauce depending on how many chicken pieces you use.

For this recipe I used two nice sized Frenched bone-in, center cut pork loin chops, this could definitely be a date night meal or a slow Sunday dinner.

pork chops Italian

All you need to serve along side this is maybe a salad or another green vegetable, and that will do it!

Enjoy!

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Pork Chop Vesuvio For Two
 
A special technique in the cooking process ( Vesuvio) creates this specialty dish very popular in Chicago at many Italian American restaurants.
Author:
Ingredients
  • 2 bone in Frenched, center cut pork loin pork chops
  • 2 russet potatoes, medium size scrubbed clean with skin on then cut into quarter wedges
  • 1 heaping cup of peas
  • ¾ cup chicken broth
  • ¾ cup dry white wine
  • 2 Tablespoons lemon juice
  • 6 garlic cloves, 3 whole and 3 thinly sliced
  • 1 to 2 Tablespoons of dry oregano
  • 3 tablespoons butter lightly rolled in flour (which helps gives the sauce a very light thickening)
  • pinch of red pepper flakes
  • 1 lemon cut into wedges
  • parsley for garnish
  • salt and pepper
  • olive oil
Instructions
  1. On a sheet pan drizzle the potato wedges with olive oil, salt and pepper then roast them at 400F til golden brown, then set aside.
  2. In an oven proof skillet drizzled with olive oil season the chops with salt and pepper and brown on both sides until almost done cooking, remove and set aside.
  3. In the same oven proof skillet add a drizzle of olive oil then add all the garlic and saute until lightly golden and starts to smell.
  4. Pour in the broth, then the wine, turn up the flame and let it reduce a bit.
  5. Add the lemon juice and oregano then whisk in the butter to make it glossy and thickened, if you need a little more butter go ahead.
  6. Place the chops into the sauce along with the meat juices, spooning that sauce all around.
  7. Arrange the potato wedges in the pan as well as the peas and lemon wedges.
  8. Simmer everything together making sure pork chops are done with a meat thermometer.
  9. I like to finish mine off under the broiler to give the whole dish a nice golden finishing color.
  10. Garnish with the chopped parsley.

 

 

Signature

Chicago Style Chicken Vesuvio

If you’re a Chicagoan you know what Chicken Vesuvio is, it’s one of Chicago’s signature dishes. In fact, many of the restaurants here offer it as “The Specialty of the House”.

There are many variations to to this Italian American dish, the mix of herbs you might use, red versus white potatoes, lemon or no lemon, whole garlic or crushed, bone in or boneless chicken, and adding additional veggies such as artichokes or mushrooms. Throughout the years I have made this every way I’ve mentioned. I even posted the artichoke version way back when I first started my blog. Some things are just worth repeating, and this recipe truely is!

This is homey food, intensely flavored herb roasted chicken and potatoes, swimming in a pool of garlicky white wine sauce, topped off with sweet green peas.
I love to make this on a Sunday afternoon, always making extra so we can have the leftovers during the week. By the way, it tastes even better the next day!

This recipe is one of the more classic ways to make Chicken Vesuvio, and is adapted from Harry Caray’s Restaurant, Chicago
INGREDIENT’S :
** One Bone In Whole Chicken
** Potato Wedges, about 4 Russet or 6 smaller Red
** Equal Parts White Wine and Chicken Stock 1 1/2 Cups each
** 10 to 12 Whole Garlic Cloves
** Frozen Peas

**More oregano
HERES WHAT YOU DO
1. Season your chicken pieces on both sides with salt, pepper, dried oregano and granulated
garlic.
2. Take a large heavy skillet, coat with olive oil, and brown your potato wedge’s and chicken
pieces till nicely browned, then remove and place in a roasting pan.
3. Now throw in all your garlic cloves in the skillet and cook till golden.
4. Deglaze your pan with the wine, I used Pinot Grigio, and add your chicken broth.
5. After it cooks down for a couple minutes pour everything into the roasting pan with the
chicken and potatoes. The last 15 minutes throw in some frozen pea’s.
6. Bake at 375F till chicken is cooked through, about an hour and 15 min’s.

Make sure you smear that soft sweet garlic all over your chicken as you’re eating this!

Buon Appetito!

Signature