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Pork Chops Via Foresta

When boneless pork loin roasts are on sale, I buy one. Its not an inexpensive cut of meat, but if you have a big knife (and if you don’t, stop reading and buy one immediately) you can easily cut such a pork loin into chops of any thickness you desire, and have enough for at least two meals for a reasonably hungry family of four. I generally cut a pork loin into 8-10 chops, use 4 at a time and freeze the remainder until I am ready for them, which means we get meat for 3 meals for about $8.00.

One of my favorite pork chop inventions of late is in the Fauxtalian vein. It is in no way authentic (unless I have accidentally duplicated an actual recipe handed down through generations of some Italian family with which I am presently unacquainted) but uses several ingredients that are traditionally Italian. Because the chops cut from a boneless loin roast are very lean (save for the layer of fat across the top) they really require slow cooking with some liquid (a braise) in order to be tender. As long as you are cooking them in liquid, the liquid should be flavorful. Try this out, and feel free to experiment with other herbs, pre-cut, bone-in chops, fresh mushrooms…whatever takes your fancy.

Pork Chops Via Foresta

  1. 4-6 pork chops
  2. 3-4 cloves garlic, minced
  3. 1-2 tablespoons dried or fresh Rosemary
  4. 2 tablespoons Extra Virgin Olive Oil
  5. Dried Porcini Mushrooms (about 8 ounces)
  6. 1 cup veal, chicken or vegetable stock
  7. 1 cup hot water
  8. Salt
  9. 1/2 cup Cream, Half & Half or Reduced Fat Half & Half
  10. 1/2 cup white wine

In a bowl, add water to dried mushrooms. Set aside.

Heat oil in large saute pan over medium-low heat. Add garlic and saute for about 2 minutes, until fragrant. Add pork chops and sprinkle with salt and Rosemary. Cook for 15 minutes, turning every 5 minutes.

Add broth to pan and reduce heat to a simmer; simmer until chops are tender. (20-30 minutes, depending on thickness).

Remove chops and keep warm. Raise heat and reduce liquid remaining in pan. When no more than about 1/4 inch of liquid remains, reduce heat to medium-low and add wine and stir in, scraping the bottom to release what’s stuck to the bottom. Allow to simmer and reduce a bit as you strain mushrooms. Add mushrooms and cream to the sauce, and continue to cook until mushrooms are tender (if they were not already). Taste sauce and adjust seasoning Serve chops with polenta or risotto, topped with a generous portion of mushroom sauce.

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About imagineannie

I feel like I'm fifteen - does that count? I'm lots of things, I get paid to be the Managing Editor for a local news publication, and I love my job. I am also inordinately fond of reading, animals (I have four), elephants, owls, hedgehogs writing, tramping in the woods, cooking India, Ireland, England, avocado toast, Sherlock Holmes, Harry Potter, Little Women, Fun Home, Lumber Janes, Fangirl, magic, Neil Gaiman, Jane Austen, YA books, not YA books, classical music, Salinger (OMG SALINGER), Brahms, key lime pie, indie music, podcasts, sleeping in, road trips, marmalade, museums, bookstores, the Oxford comma, BBC, The Miss Fisher Mysteries, birdwatching, seashells, kombucha, and stickers. Not a huge fan of chewing gum, jazz, trucker hats or dystopian and/or post-apolcalyptic fiction (but I'll try anything).

3 responses »

  1. This modest concoction was one of your best. The pork was cooked perfectly, the sauce was very rich, and the risotto was great. I think I am liking the “Kitchen”.

    Reply
  2. What do you think of leaving out the mushrooms? My guys are balking at them lately, and all dishes containing them are immediately deemd unedible.

    Reply
  3. Rob, I’m glad you enjoyed it. 🙂 Good thing you live in the ame house as the “Kitchen.”

    Barbara, leave them out. Sam hates them, and I actually dish his up with pork and un-mushroomed sauce and then put the mushrooms in, but I think that would be tough with multiple diners. It would taste fine without mushrooms, I’m pretty sure.

    Reply

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