A lot of people love pork chops and that must be why so many tried last week’s Chef’s Secret recipe from Pinelli’s Cafe at Night, 701 Quaker Lane, West Warwick, and executive chef Michael Moreno. But a lot of people had trouble with the recipe and ended up with dried-out meat, so I asked chef to respond to questions about the recipe and technique and here’s how he clarified the recipe:

No. 1 — The pork chops used must be double-thick, a minimum 1-inch, bone-in. If regular center-cut chops are used, they will overcook.

No. 2 — The liquid must completely cover the chops. The chops are basically being braised for the 3 1/2 hours, so this is essential.

No. 3 — Oven temperatures will vary and chef does indeed cook them in a 375 degree oven. But for cooks who don’t want to go that high, chef insists no cooler than 350 degrees.

No. 4 — Use a 32-ounce jar of Pastene Peperoncini Vinegar Peppers for best results.

Any more questions on the recipe? Call the restaurant at (401) 821-8828.

THURSDAY NIGHT PORK CHOPS1

THURSDAY NIGHT PORK CHOPS

4 large (or 6 small) red bliss potatoes

1 (32 ounce) jar of Italian sweet vinegar peppers

4 pork chops (double-thick, 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 completely so as to braise. 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.