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Costolette di maiale alla modenese - pork chops

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Marissa View Drop Down
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Joined: 28 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Topic: Costolette di maiale alla modenese - pork chops
    Posted: 01 March 2012 at 09:38
From Foods of the World: The Cooking of Italy

Quote Costolette di Maiale alla Modenese 
Pork chops braised in white wine 
serves 4 [we made a half recipe]

1 tsp dried sage leaves, crumbled* 
1 tsp dried rosemary leaves, crumbled* 
1 tsp finely chopped garlic 
1 tsp salt 
freshly ground black pepper 
4 center-cut loin pork chops, about 1" thick 
2 tbsp butter 
1 tbsp olive oil 
3/4 cup dry white wine 
1 tbsp finely chopped flat leaf parsley 

Combine the sage, rosemary, garlic, salt a few grindings of pepper and press a little of this mixture firmly into both sides of each pork chop. 

In a heavy 10-12 in skillet [we used a smaller one since we did just two chops], melt the butter with the olive oil over moderate heat. Brown the chops on both sides for about 2 or 3 minutes until golden brown [we had to go considerably longer - maybe the heat wasn't high enough!]. Remove from the pan and pour off all but a thin film of the fat. 

Add 1/2 cup of wine to the pan and bring to a boil. Add the pork chops again, cover and reduce heat to the barest simmer. Baste the juices occasionally and cook for 25-30 minutes or until the meat is tender (this is where we overcooked - we need to get better at judging meat 'doneness' instead of just going by the clock). Remove the finished chops. 

Add the remaining 1/4 cup of wine to the pan and boil it briskly, scrapping all the browned bits clinging to the bottom, until it has reduced to a few tablespoons of syrupy glaze. Remove from heat, taste for seasoning [we needed nearly another teaspoon of salt, but we are both salt nuts], add the parsley and pour on top of the chops. 

*If you only have fresh, you can substitute 1 tablespoon of finely chopped fresh herbs for one teaspoon of dried, crumbled herbs 

We served the chops with (overcooked) riso al limone from the same cookbook.
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I thought the pork chops were great and finished the whole piece - this was only the second pork chop I had eaten and the last time, I barely got through half before being 'meated out'. Hubby thought they were a bit dry but blamed his cooking technique rather than the recipe.  Plus...we didn't brine beforehand! Now we know better. Learning to cook meat has been an adventure!
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2012 at 09:54
looks great to me - i would certainly like it ~ i recently did something similar here:
 
 
except for a few minor differences in ingredients, and we also used an orange reduction. it was really good, and this recipe reminds me of that one.
 
great job, and beautiful picture!
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