Slow-cooked vinegar pork chops with roasted potatoes are a favorite at Pinelli’s at Night in West Warwick; you can make them at home, but they take 3 1/2 hours to cook.

The Providence Journal / Sandor Bodo

Ellen Sabetta wrote:

“My husband and I frequent Pinelli’s Cafe at Night and one our favorites is the slow cooked vinegar pork chops and roasted potatoes. I was wondering if the chef would share the recipe. They are so tender and delicious and I would love to surprise my husband and make them at home. We appreciate your help in obtaining recipes for your readers and also the generosity of the chefs in sharing recipes. Thank you in advance.”

Rhode Island restaurants and chefs have indeed been most gracious and generous to share their recipes and few more than the Pinelli-Marra Restaurant Group. This is the second recipe shared by Pinelli’s Cafe at Night, 701 Quaker Lane, West Warwick, and Michael Moreno, executive chef.

The restaurant is celebrating its 20th anniversary through tomorrow night with five “Throwback Specials” of $9.99 that include salad and garlic bread. Originally a deli, Pinelli’s began staying open at night as a BYOB restaurant serving a menu of Italian specialties. Moreno has brought back Penne Our Way, Tortellini Florentine, Stuffed Rolled Eggplant Over Pasta, Ruby Port Chicken and Tuscan Chicken.

Also, every Monday, children 10 and younger eat free with the purchase of an adult entrée. It has teamed up with Gifford’s Ice Cream and now is including a Brownie Sundae with the Kids Eat Free menu.

What is Chef’s Secret?

We invite readers who would like to know the recipe for a favorite restaurant dish to write or e-mail. Give us your name and daytime phone and tell us what makes the dish so special to you. We’ll ask the chef to share. E-mail gciampa@projo.com, fax (401) 277-8175 or write to Gail Ciampa, Providence Journal, 75 Fountain St., Providence, RI 02902.

THURSDAY NIGHT PORK CHOPS1

THURSDAY NIGHT PORK CHOPS

4 large (or 6 small) red bliss potatoes

1 jar of Italian sweet vinegar peppers

4 pork chops (one-inch, bone-in)

2 cups chicken stock

Vegetable oil

2 cups seasoned bread crumbs

Wash potatoes and slice into one-inch rounds. Cut peppers into julienne strips and reserve the juice.

Preheat oven to 375 degrees.

Coat chops with vegetable oil then dredge through seasoned bread crumbs until completely covered. Place chops in cold roasting pan. Top each chop with sliced potatoes and vinegar peppers. Pour in all reserved vinegar juice and chicken stock until chops are covered. Cover pan with aluminum foil and cook for 3 1/2 hours.

Remove foil and cook for additional 30 minutes. Place chops on plate with cooked potatoes and peppers. Ladle with pan sauce. Garnish with parsley if desired.

Serves 2.