COSTOLETTA DI MAIALE ALLA MODENESE – Pork Chops Braised in White Wine
Ingredients
1 tsp. dried sage leaves, crumbled
1 tsp. dried rosemary leaves, crumbled
1 garlic clove, finely chopped
1 tsp. salt
Freshly ground black pepper
4 center-cut loin pork chops, about 1 inch thick
2 tbsp. extra-virgin olive oil
½ cup dry white wine + ¼ cup dry white wine
1 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type
Combine the sage, rosemary, garlic, salt and a few grindings of pepper. Press this mixture firmly into both sides of each pork chop, massaging it to completely coat the meat.
In a heavy 10 to 12 inch skillet, heat the oil over moderate heat. Place the chops in the heated oil and brown them for 2 to 3 minutes on each side, turning them carefully with tongs.
When the chops are golden brown, remove them from the pan to a platter.
Pour off all but a thin film of the fat from the pan, add ½ cup of the wine and bring it to a boil. Return the chops to the pan, cover and reduce the heat to the barest simmer.
Basting with the pan juices occasionally, cook the chops for 25 to 30 minutes, or until they are tender when pierced with the tip of a sharp knife.
Transfer the chops to a heated serving platter.
Pour into the skillet the ¼ cup of wine. Boil it briskly over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the pan, until it has reduced to a few tablespoons of syrupy glaze. Approximately 1 to 2 minutes.
Remove the skillet from the heat and stir in the parsley.
Pour the sauce over the pork chops and serve.
Serves 4
Preparation and Cooking Time: 40 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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