Arrabbiata is a tomato sauce made spicy with crushed chilies, and it really livens up grilled pork chops for a no-fuss supper. Serve with spaghetti tossed in olive oil and shredded basil.
Serves 4
2 red bell peppers, halved, cored, and seeded
olive oil, for brushing
4 boneless, lean pork chops, about 6 oz (175 g) each and ideally 1in (2.5cm) thick
salt and freshly ground black pepper
For the sauce
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
14 oz (400 g) can chopped tomatoes
1 tsp sugar
1⁄4 tsp dried crushed chilies
1. Preheat the broiler to its highest setting for 5 minutes. Place the pepper halves, cut-side down, on a lightly oiled baking sheet and broil about 4in (10cm) from the heat for 15–20 minutes or until well blistered and charred. Transfer the peppers to a plastic food bag, seal, and let cool completely.
2. While the peppers are broiling, make the sauce: heat the oil in a medium pan, add the onion and garlic, and fry over medium–high heat for 5–6 minutes or until softened and starting to brown. Stir in the tomatoes, sugar, and chilies. Simmer for 12–15 minutes, stirring occasionally. When the peppers are cool, remove them from the bag and peel off the skins. Chop two of the pepper halves into small pieces and stir into the sauce. (See Thick, piquant sauce.) Season. Set aside with the remaining pepper halves.
3. Lightly trim the chops, brush both sides with oil, and season with pepper. Broil the chops about 4in (10cm) from the heat for about 8 minutes on each side or until the juices run clear. Remove to a warmed serving dish, season with salt, and keep warm. (See Moist, tender pork.)
4. Broil the remaining pepper halves for about 1 minute to heat through, then cut into long, thin strips. Reheat the sauce and serve with the broiled chops and sliced peppers.
PORK CHOPS ARRABBIATA
KEYS TO PERFECTION
Thick, piquant sauce
Simmer the sauce until it’s fairly thick but still moist, then add the chopped red pepper. It should be chopped fairly small so it blends in well. As well as enlivening the flavor, the peppers will add good texture.
Moist, tender pork
1 Remove and discard a little of the fat, but not too much, as a thin layer of fat keeps the meat moist as it broils and also improves the flavor. Oil and season with pepper but not salt at this stage, as salt draws out the juices.
2 Time the broiling carefully, because if the pork is overcooked it will be dry. It’s important to have the broiler very hot, and watch the chops as they cook, turning only once with tongs. Add salt after cooking.