Rosa’s Pork Chops
This recipe is a one that my Mom was taught in an Italian cooking class while we were living in Friuli, and now she has passed it on to me. I’m guessing Rosa was the chef. So Rosa, where ever you are, Grazie’ Mille!
In typical Paula fashion I have modified the recipe slightly. I know, I just can’t help myself. But I believe that Rosa would approve.
This dish has a plethora of flavors. Plus anytime I can use rosemary in a dish – I’m there! (My Rosemary bush is practically the size of my car & in case you’re wondering I drive a Suburban.) I like to use what I have handy & I definitely have Rosemary handy! LOL
I like to use pork chops with bone in. In my humble opinion they seem to be tastier (plus slightly less expensive). When cooking your onions, I can never say enough how important it is to be patient & cook them through until translucent. It is the first flavor building step here & it is important. Same goes for browning your pork chops. Be patient. When they’re done transfer them to a warming tray. (If you don’t have a warming tray, you can put them into your toaster oven on warm.)
Be sure when reducing your liquid “sauce” that you get all the goodness from the bottom of the pan – another flavor builder. Taste as you go. If you think it needs more seasoning, add it! I like to garnish the dish with some more sprigs of Rosemary. These pork chops go smashingly with my Risotto con Funghi & Asparagus alla paper bag. Enjoy the rest of the white wine with your dinner (a rule to go by when cooking with wine is, if you won’t drink it, don’t cook with it!)
Rosa’s Pork Chops
Pork Chops – enough for your family
extra virgin olive oil
juice of 1/2 fresh lemon
3-4 Rosemary Sprigs
1 small-medium onion – chopped
2 cloves fresh garlic – minced
2 tbsp butter
In a large skillet or frying pan add a couple turns of your olive oil (enough to sufficiently saute’ your onions). Add onions. Saute’ until translucent. Add garlic & saute for roughly minute (you don’t want your garlic to burn). Season your pork chops well with s/p & add to pan. Cook until browned on both sides. Transfer browned pork chops to a warming tray.
In the pan add about 1/4 of the bottle of wine, rosemary sprigs, lemon juice & butter. Taste & season with s/p if necessary. Cook until sauce has reduced down by about half & has developed a nice brown hue, scraping the goodness from the bottom of the pan as you go. Place your pork chops onto serving platter & top with sauce. Garnish with a few small sprigs of Rosemary.