My family loves this dish. The pork is relatively low-fat for meat, and the pickled peperoncino peppers give the whole thing a bit of spicy kick. You can prepare this dish with rib pork chops, as called for in this recipe, or loin pork chops, which look like T-bones and are often less expensive. The one important thing to pay attention to is the size of the chops: Make sure they are all about the same size, so they take the same time to cook.
I really like pickled Tuscan peperoncini. I use them in an antipasto, in sandwiches, to make spicy pasta sauces, and I especially love to cook them with pork or chicken. They are a greenish-yellow color, about 1 to 1 1/2 inches long, usually pickled whole with the stem on. You can find them in the Italian or Greek section of the grocery store, usually in a long cylindrical glass bottle.
