Preheat your oven to broil.

In a small bowl, combine the paprika and garlic powder.

Place the pork chops and chicken legs in a large casserole dish.

Liberally season with salt and the paprika-garlic mixture, adjust the seasoning to your preference.

Drizzle with extra virgin olive oil.

Place under the broiler and cook, flipping every 5 minutes, until the internal temperature of both the pork and chicken reaches 150°F.

Remove from the oven and let rest at room temperature for 10 minutes before serving.

Preheat your oven to 450°F (convection bake).

On a large baking sheet, combine the red bell pepper, Italian long hot peppers, baby Yukon gold potatoes, red onion, garlic, tomato, crushed tomatoes, anchovy fillets, rosemary, toasted fennel seed, extra virgin olive oil, and salt and pepper to taste.

Toss everything well to coat.

Roast for approximately 30 minutes, or until the sausages and vegetables are fully cooked and the top layer is browned and caramelized.

Remove from the oven and tear 5 pickled cherry peppers over the tray. Gently fold them in.

Let rest for 10 minutes before serving.

On each plate, portion a generous serving of the sausage and peppers, making sure to include each of the vegetables.

Drizzle with the roasting juices.

Add half of a pork chop, sliced nicely and 1 chicken leg alongside the vegetables.

Garnish with parsley before serving.