Braciola di Maiale con Rosmarino pronounced Bra-chi-o-la d my-all-ay cone Rose-Mar-ine-o. See, that’s so not tough! And, well you know that I think everything sounds so much better in Italian! It’s simply Pork Chops w/Rosemary.
This is a fabulous meal that you can get to the table reasonably quick. I have made this both with bone in pork chops & without (depending on what’s in the store when I’m shopping). So cook times will naturally depend on that plus the thickness of your chops. If you’re chops are a little thicker, you might need to add a little more oil to the pan & more wine when de-glazing & making your sauce, so just eyeball that.
Rosemary is such an amazing herb. I wanted the flavors to be a little more subtle so I just left the sprigs intact to flavor the liquid/meat as it cooked. Don’t forget to remove it before plating. It’s not going to be pretty by the end, just sayin’…
Be sure to pat your chops really well, if it’s wet it’s not going to brown well. You want that layer of browness/flavor on the meat. We’re building flavors here after all. It’s your foundation of the meal if you will, without a good foundation, well you see where I’m going here. So brown well & turn as little as possible.
I like to serve this with some roasted broccoli, or a Risotto would be F-A-B (you know I have several of those here to choose from *wink wink)
What you’ll need:
4-6 Pork Chops (enough for your family)
Flour – enough for dredging
4 tbsp Unsalted Butter
2 tbsp Extra Virgin Olive Oil
3 sprigs of Fresh Rosemary – plus additional to garnish
1 cup of dry white wine
10-12 pearl onions
What to do:
Place enough flour into a small bowl to coat all of your pork chops. Pat your pork chops dry & season well w/salt & pepper on both sides. Dredge the pork chops on both sides in the bowl of flour & set aside.
In a large saute pan, heat 2 tbsp butter & olive oil over medium-high heat. When hot/melted add the pork chops & brown on both sides. Cook time will depend on the thickness of your pork chops (& whether or not it’s bone in).
Add the sprigs of Rosemary. When pork chops are about nearly cooked, add the cup of wine & allow to reduce & form a sauce. WHILE your pork chops are browning, add remainder of butter to a small saute pan & place over medium heat. When butter is melted add the pearl onions & saute for approx 5-8 minutes or until cooked. Gently shaking pan to keep onions from browning too much on one side. When done, add the onions into the pork chop pan and stir through so that they are covered in sauce. Remove cooked Rosemary Sprigs.
Place pork chops onto a serving plate and pour sauce over. Garnish with reserved Rosemary sprig.
If you liked this you might like:
Rosa’s Pork Chops, Napa Valley Stuffed Pork Tenderloin
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