Other than prosciutto and the other cured items that might be served as an antipasto, pork does not typically come to mind for most when going out for Italian. There are far fewer pork dishes as secondos, or mains, in the Italian catalog than other proteins, after all. One has not become a classic restaurant dish like veal marsala, chicken cacciatore, chicken parmesan, saltimbocca or steak pizzaiola. But pork as main dish has always been found at Italian restaurants in America. Pork chops were on the menu at Campi’s in Stockton, California in the 1890s, to cite a very early example.
Today, you will find dishes an array of pork-based entrées that include pork chops topped with a Marsala sauce at the original location of Carrabba’s in Houston. Don Angie in New York has grilled pork shoulder with gigante beans all' amatriciana, garnished with red dandelion. The well-regarded Lucia in Dallas has served Berkshire pork collar cooked in hay with trumpet mushrooms, fingerlings, and rapini. Milk-braised pork with herbs and pan-roasted semolina gnocco is offered at Spinasse in Seattle. There is a dry-aged pork chop with grilled long hot peppers at Florence Supper Club in Denver that references Philadelphia with its choice of the pepper accompaniment. Long-standing Peppone in Los Angeles has Pork Loan Scaloppine. Across the country, Osteria Santini on Staten Island has something it calls Pork Chop Sicilian, with the pork chop coated in oregano-flavored bread crumbs the sauteed and served with pepperoncini and marinara sauce. In another borough, there is the Neapolitan-influenced Pork Chops Pizzaiola at Bamonte’s in Brooklyn. These last two are unusual in offering more than one pork entrée. Most restaurants just have a single one.
Sauteed bone-in pork loin topped with arugula, grape tomatoes, and thin slices of radish in a light vinaigrette and Parmigiano at the original Carrabba's on Kirby in Houston
Today, you will find dishes an array of pork-based entrées that include pork chops topped with a Marsala sauce at the original location of Carrabba’s in Houston. Don Angie in New York has grilled pork shoulder with gigante beans all' amatriciana, garnished with red dandelion. The well-regarded Lucia in Dallas has served Berkshire pork collar cooked in hay with trumpet mushrooms, fingerlings, and rapini. Milk-braised pork with herbs and pan-roasted semolina gnocco is offered at Spinasse in Seattle. There is a dry-aged pork chop with grilled long hot peppers at Florence Supper Club in Denver that references Philadelphia with its choice of the pepper accompaniment. Long-standing Peppone in Los Angeles has Pork Loan Scaloppine. Across the country, Osteria Santini on Staten Island has something it calls Pork Chop Sicilian, with the pork chop coated in oregano-flavored bread crumbs the sauteed and served with pepperoncini and marinara sauce. In another borough, there is the Neapolitan-influenced Pork Chops Pizzaiola at Bamonte’s in Brooklyn. These last two are unusual in offering more than one pork entrée. Most restaurants just have a single one.
Sauteed bone-in pork loin topped with arugula, grape tomatoes, and thin slices of radish in a light vinaigrette and Parmigiano at the original Carrabba's on Kirby in Houston
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