Calabresa-Style Pork Chop

Remove the skin/fat cap from the pork chop, setting it aside for another use (like flavoring beans).

Prepare the marinade by adding salt (in a higher amount, as it will dilute), orange juice, apple cider vinegar, black pepper, water, and your preferred herbs (rosemary is essential).

Let the meat marinate in the refrigerator for a minimum of 12 hours to intensify the flavor and speed up cooking.

In the pot, melt some butter along with olive oil over medium heat, aiming to create the base for the sauce and prevent the fats from burning.

Thoroughly sear the pork chop, turning it on both sides until it is completely cooked through.

Remove the meat from the pot and set it aside on a serving platter.

Increase the heat and add the bell pepper, onion, minced garlic, a little salt, and the Calabresa sausage to the same pot, sautéing quickly until wilted (about two minutes).

Add the habanero pepper and parsley. Turn off the heat immediately after adding the finishing seasonings.

Finish the dish by topping the reserved pork chop with the rustic vegetable and Calabresa sauce before serving.