Pork chops with Peppadew peppers were on last night’s menu. I substituted hot Peppadews, a branded sweet piquant pepper from South Africa, for the traditional vinegar peppers. Another variation on this classic Italian-American dish came from a “Cook’s Illustrated” recipe, which calls for starting the pork cops in a cold pan, making for a juicier chop, and using temperature rather than time to measure doneness.

Wine Pairing: Morellino di Scansano