Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.




Pork Chop Vesuvio

Romano's Macaroni Grill Recipe

Pork Chops:
1 ounce canola oil
1 roasted pork chop
1 ounce white wine
2 ounces peppers & onions
1 ounce mediterranean olive mix, drained
1/2 teaspoon capers
4 ounces cacciatore sauce
2 ounces chicken stock
2 basil leaves, torn

Calibrian Potatoes:
1/2 ounce extra virgin olive oil
5 ounces roasted rosemary potatoes
1 teaspoon garlic, shaved
1 rosemary sprig
1 ounce grape tomatoes, cut in 1/2
1/4 ounce calibrian peppers, sliced
1/8 teaspoon sea salt
1/8 teaspoon black pepper, table grind

In a hot saute over medium heat add 1 ounce canola oil and pork chop. Sear pork chop for two minutes then turn over to other side and cook for an additional two minutes to create a golden brown crust.

Once seared, drain oil from pan and add 1 ounce house white wine away from flame. Add 2 ounces peppers and onions, 1 ounce olives, 1/2 teaspoon capers, 4 ounces cacciatore sauce, and 2 ounces chicken stock. Return to flame, cover with an inverted sauté pan and cook over medium heat for approximately two minutes. Turn pork chop over, cover and cook for an additional 2 1/2 to 3 minutes

While pork is cooking add 1/2 ounce extra virgin olive oil to a hot sauté pan over medium heat. Add potatoes, cut side down, and rosemary sprig and sauté for two minutes. Add 1 teaspoon shaved garlic, 1 ounce grape tomatoes, 1/4 ounce Calibrian peppers, 1/8 teaspoon pepper, and saute for an additional 2 to 3 minutes. Land potatoes on left side of an oval plate, pulling rosemary on the top. Place pork chop to the right of potatoes. Pour sauce over the bottom portion of pork chop, allowing it to spill onto the place. Top pork chop with torn basil

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