Rosa’s Pork Chops

porkchops_wm

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!)

signature

Rosa’s Pork Chops
Pork Chops – enough for your family
extra virgin olive oil
juice of 1/2 fresh lemon
white wine
3-4 Rosemary Sprigs
1 small-medium onion – chopped
2 cloves fresh garlic – minced
2 tbsp butter
s/p

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.

Buon Appetito!

12 Comments

  1. 1

    This sounds and looks wonderful!

  2. 2

    The pork chops sound very flavorful with rosemary!

  3. 3

    Yum! Looks delicious!

    Whereabouts in Friuli did you live? My partner’s family is also from that region

  4. 4

    Nice! I think I may have myself some pork chops tonight. =)

  5. 5

    A Rosemary bush the size of a Suburban? That’s some serious Rosemary nurturing going on, LOL!

    Your pork chop recipe sounds (and looks) delicious. I’ve been neglecting the pork section at my local grocery store for way too long.

  6. 6

    Oh yum! Those look great!

  7. 7

    I love pork chops and fully agree with all your comments on being patient with the cooking – definitely helps!

  8. 8

    Love your site. Really love your recipes
    I just started mine. I need to learn to take better pics and other things. But I have a huge passion for cooking.
    Check out my site!!!

  9. 9

    Wow.. i love this post….. :)

  10. 10

    My rosemary bush just wasn’t happy indoors this winter. 8-( But that won’t stop me from trying this wonderful dish!

  11. 11
    Paula /

    This recipe? AMAZING. I made it last night and my husband and I couldn’t get over how delicious and flavorful this was! All of the individual flavors in the sauce just add up to a little slice of heaven. The leftovers were even excellent!! We both came home from work today, and the first thing out of our mouths was “HOW GOOD WERE YOUR PORKCHOPS TODAY?!” Haha! Thanks for a great recipe. Can’t wait for more. Mm-mm!

    • 11.1

      Ah thanks so much Paula! Mwah! So glad you both loved it! You made my night! I’m always so happy to hear back :)

Trackbacks/Pingbacks

  1. Tweets that mention bell’ alimento » Rosa’s Pork Chops -- Topsy.com - [...] This post was mentioned on Twitter by Dani, Dani. Dani said: Made Rosa's Pork Chops for dinner. Thank you, …
  2. What We're Eating | Budget Gourmet Mom - [...] – Rosa’s Pork Chops from Paula at bell’ [...]

Leave a Reply