The culinary influence for pork chops Bada Bing draws its inspiration from the far East rather than New Jersey by way of Napoli as the name might suggest.

During a lazy Sunday afternoon I was watching a Soprano's marathon on television. This dish earned its name after the Bada Bing strip club where Tony and his crew hang.

By the way pork chops Bada Bing tastes even better the second day so if you don't finish them just throw them in the refrigerator and "fuggetaboutit".

Pork Chops Bada Bing

Sean Kanan, The Modern Gentleman The Modern Gentleman; Cooking And Entertaining With Sean Kanan

¼ cup ketchup    

1 tsp chopped garlic    

2 tsp soy sauce    

1 tsp cinnamon

1 tsp Chinese chili paste    

¼ cup olive oil    

1 shallot    

¼ cup brown sugar    

1 TBSP orange marmalade    

¼ cup pineapple    

4 boneless pork chops

1 diced Papaya


  1. Combine all ingredients together in a quart size resealable bag, except papaya and paprika.
  2. Place in the refrigerator until ready to cook. They can be marinated overnight if desired.
  3. Preheat the grill or if you don’t have a grill you can use the broiler in your oven.
  4. Remove pork loins from the bag and place on hot grill/broiler.
  5. Cook for about 7 minutes on each side, slice into one to make sure it’s done or use a meat thermometer.
  6. Garnish with papaya and paprika.

Sean's Recipe of the Month


The Modern Gentleman


Serves 4
Prep Time: 15 minutes

  This dish makes an excellent side for almost

any meat, pork or chicken dish. It is also delicious cold.

1 red cabbage

1 TBSP apple cider vinegar  

¼ cup olive oil

1 tsp nutmeg

½ cup low sodium chicken broth

1 tsp cinnamon

1 TBSP minced garlic

¼ cup balsamic vinegar
salt and pepper to taste    

  1. ​Chop cabbage into 2” long strands.
  2. Heat olive oil in a large saute pan over medium heat.
  3. Add cabbage and saute until the cabbage is slightly softened.
  4. Add garlic, apple cider vinegar, nutmeg, cinnamon and balsamic vinegar.
  5. Stir together.
  6. Add chicken stock then reduce heat and cover.
  7. Simmer for approximately 7-10 minutes until liquid reduces.
  8. Season with salt and pepper.

Variation: Add half a cup of sour cream before simmering. Saute three chicken sausages. Cut them into ⅛ inch slices then add with chicken stock.