from Marcella Hazan's Essentials of Italian Cooking
2 TBSP butter
1 TBSP olive oil
2 center cut pork chops, 1 inch thick
6 to 8 fresh sage leaves
3/4 cup canned imported Italian plum tomatoes, cut up with their juices
Choose a saute pan that can contain all the chops without overlapping (the recipe calls for 4 chops originally). 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 flour, shake off the excess, and slip them into the pan together with the sage leaves. Cook the chops to a rich brown on both sides, about 2 minutes per side.
Add salt, pepper and tomatoes with their juice. Adjust heat to cook at a slow simmer, and cover the pan. Cook for about 1 hour, until the meat feels tender. Turn the chops from time to time while they are cooking.
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 the fat. Pour the contents of the pan over the chops and serve at once.
Notes: I love braising. It's one of my favorite ways to cook meat. It always ends up so tender and full of flavor. This dish was on the subtle side; none of the flavors were strongly pronounced. But it was quite tasty.
Served with Chimney Creek Sauvignon Blanc 2004.Posted by Jennifer at January 19, 2006 10:46 PM | TrackBack