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Costelette Di Maialenalla Modenese

Pork chops braised in white wine. An Italian classic, discovered by my Italian dad.

Prep
Cook
Serves 4people
Ingredients
1
tsp dried sage, crumbled
1
tsp dried rosemary, crumbled
8-12
cloves garlic, minced
1
tsp salt
1/4
tsp ground black pepper
4
center-cut loin chops, about 1-inl thick
2
tbsp butter
1
tbsp olive oil
1
cup dry white wine
1-1 1/2
tsp italian parsley, finely chopped
Directions
1.
Combine sage, rosemary, garlic, S&P in a mortar and pestle and grind into a paste. Spread and press a little of the mixture on both sides of each pork chop.
2.
In a heavy 10-12 inch skillet, melt butter with olive oil over med. heat. When foam subsides, place the chops in the hot oil and brown for appx. 3 min. on each side, turning carefully with tongs. When the chops are browned, remove them from the skillet to a platter. Pour all but a thin film of the oil from the skillet, add 1/2 C of the wine and bring to a boil. Return the chops to the pan, cover and reduce the heat to the barest simmer. Basting with the pan juices, occasionally, cook the chops for about 30 minutes, or until they are tender when pierced with the tip of a sharp knife (you may need to add more wine to avoid a dry pan).
3.
Transfer the chops to a serving platter. Pour about 1/2 C of the wine into the skillet and boil briskly over high heat, stirring and scraping any browned bits until it has reduced to several T of syrupy glaze. Remove the skillet from heat. Taste for seasoning and stir in parsley.
4.
Pour glaze over chops to serve.

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