Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting
 

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify

 

Code

Jetpack

Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from WordPress.com. I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.

BruteProtect

BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at my.bruteprotect.com. In August 2014, we were acquired by Automattic, the company behind WordPress.

Valuate

Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 661.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to recipes.

Aunt Jayne’s Dijon Pork Chops

Serves 2

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I first tried these chops on my 30th birthday. My aunt Jayne made them for a small group of us, including Megan, my mom, and my Aunt Sue. Jayne told me that this is her go to recipe, a favorite of her husband Larry and daughter Jennifer because it’s so quick and delicious. You can also use the sauce over pan seared chicken breasts.

 

Ingredients

  • 2  pork chops, about 1 inch thick (I like the boneless, but bone-in also works)
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of salted butter
  • 1 cup of chicken stock (homemade or store bought)
  • 3 tablespoons of mustard (Dijon or spicy brown works really well)
  • 1/2 cup of all purpose flour
  • 1/2 cup of unseasoned breadcrumbs
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon of garlic powder

1. Prepare your ingredients. Preheat a frying pan to slightly above medium. Combine the dry ingredients in a small bowl, and spread on a plate. Rinse the pork chops off in cool water and pat dry with a paper towel.  Dredge the chops on both sides.

2. When the pan is hot, add the olive oil and butter. Once the butter is melted, add the pork chops. Fry them for about 4 minutes per side, and remove from the pan. Place them on a plate and cover with foil or a pot lid. Add the chicken stock to the frying pan, and use a spatula to scrap up any crispy bits. Once the liquid is boiling, add the mustard. Let the sauce simmer for a few minutes until its reduced down a bit.

3. Plate it. Place the chops on a plate with a side dish of your choosing. I like sautéed broccoli or string beans. Pour the sauce over each chop. Serve and enjoy.