Pork Arrabiata Recipe

Well hello again!!

I hope you are all enjoying the recipes!  We had a request for Pork Arrabiata recipe. This will be recipe number 4.  We have over 50 sauce recipes to share.  It will take time to go through all of them.  If you are especially wanting a recipe please feel free to request one and I will try to fit it in earlier! The Arrabiata Sauce falls in line with our garlic and oil sauce base. This recipe was quite popular in the latter years of the restaurant.  In many recipes arrabiata is often associated with a spicy hot tomato sauce.  Our version has no tomatoes in it.  We call it arrabiata because it is spicy hot! As long as you remove the seeds from the hot cherry peppers it will be mildly hot and palatable!

We use this sauce on pork scallopini but it will be just as good on chicken scallopini.


The way we prepare pork scaloppini is different than the way we prepare chicken.  We don’t use an egg batter for the pork.  We only dredge it in flour and not eggs!  We started off this recipe with 3 thick center cut boneless pork chops which we sliced through horizontally yielding 6 slices.  You may find the scaloppini already sliced for you at the butchers.  Place a slice in a thick freezer quart size zip lock baggie.  Using the flat side of a meat tenderizer and pound 3-4 times on one side and flip it over and pound another 3-4 times on the other side.  Do that with all six slices.  You may need to pound longer to get a nice thin slice of pork scaloppini.  Salt the meat and dredge in flour.  In a skillet fry up the meat in vegetable oil on each side.  Remember you don’t have to worry if it not quite done.  As long as it gets a light golden crust on it you will be fine because you will be finishing it off in the sauce for 20 minutes!

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Pork Arrabiata

Serves 2-3 people

3 cloves of sliced garlic
1 Tbs of chopped Italian parsley
2 Tbs of extra virgin olive oil
1/3 cup of white wine
1 ½ cups of chicken stock
Slice 4 hot cherry peppers into large chunks ( make sure you remove all the seeds or it will be too hot)
¼ cup of vinegar that the hot cherry peppers are packed in
3 Tbs of salted butter
1/8 tsp of salt

Saute sliced garlic in olive oil until golden over medium heat.
garlic sizzling

Quickly pull skillet off heat and drop in chopped parsley.
garlic and parsley

Add the rest of the ingredients and simmer until the butter is melted.
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Then placed  the pork scallopini in the sauce and simmer over medium heat for 20 minutes.
pork arrabiata 3

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