Friday, August 10, 2012

Braised Pork Chops, Modena Style

My family's new favorite pork chop recipe. I added a little Balsamic vinegar to the braise, because I love Balsamic Vinegar. I also dressed the chops with a little parmesan/reggiano. The Pridgen clan begged for more.

Braised Pork Chops with Sage and Tomatoes,
Modena Style

Essentials of Classic Italian Cooking
by Marcella Hazan, 1992, Alfred A. Knopf, Inc.
“In Italy, one looks up to the cuisine of Emilia-Romagna for the most savory pork specialties in the country, and in Emilia-Romagna itself, one looks to Modena.
The tasty way with fresh pork chops in the recipe that follows is an example of
the Modenese touch.”
For 4 servings
2 tablespoons butter
1 tablespoon vegetable oil
4 pork loin chops, preferable bottom loin, 3/4 inch thick
Flour, spread on a plate
6 to 8 fresh sage leaves or 3 to 4 dried ones
Black pepper, ground fresh from the mill
3/4 cup canned imported Italian tomatoes, cut up, with their juice,
or fresh, ripe tomatoes, peeled and chopped
1. Choose a sauté pan that can later contain all the chops without overlapping. Put in the butter and oil, and turn on the heat to medium high. When the butter foam begins to subside, turn the chops on both sides in the flour,
shake off excess flour, and slip them into the pan together with the sage leaves. Cook the chops to a rich brown on both sides, about 1 1/2 to 2 minutes per side.
2. Add salt, several grindings of pepper, and the cut-up tomatoes with their juice. Adjust heat to cook at a slow simmer, and cover the pan, setting the
lid on slightly ajar. Cook for about 1 hour, until the meat feels tender when prodded with a fork. Turn the chops from time to time while they are cooking.
3. By the time the pork is done, the sauce in the pan should have become rather dense. If it is too runny, transfer the chops to a warm serving platter, and reduce the pan juices over high heat for a few minutes. Tip the pan and spoon off most of the fat. Pour the contents of the pan over the chops and serve at once.

No comments:

Post a Comment