Costolette Di Maiale Con Salvia Pork Chops With Sage Recipes

COSTOLETTE DI MAIALE CON SALVIA (PORK CHOPS WITH SAGE)

Steps:

• Preheat the oven to 425°F Put your potatoes into a pot of salted water and bring to a boil. Give them 3 or 4 minutes - you only want to parboil them - then drain them and allow them to steam dry.
• Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop to make a hidden pocket. Make sure the tip of your knife stays in the middle of the chop, as you don't want to cut through the meat to either side. Be careful -watch your fingers!
• Set aside 8 of the largest sage leaves. Add 8 more leaves to your food processor with a peeled clove of garlic, the prosciutto, butter, apricots, and a pinch of salt and pepper and give it a whiz. This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets.
• Dress the 8 large sage leaves that you set aside with a little oil and press one side of them into some flour. Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop). Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready.
• If you're using thick strips of pancetta, slice them into matchsticks, as thick as a pencil. Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves. Drizzle with a little extra virgin olive oil and put the pan into the preheated oven.
• After 10 minutes, put a frying pan on the burner and get it very hot. Add a touch of olive oil and put in your seasoned pork chops. Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven - they should be nice and light golden by now - and place the chops on top. Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven and serve.

SPICY PORK CHOPS - COSTOLETTE DI MAIALE PICCANTI

Steps:

• Pat the pork chops dry with paper towels and sprinkle both sides of each lightly with salt. Coat the chops with flour and shake off any excess flour. Divide the oil between two large, heavy skillets (cast iron is ideal) and place the skillets over medium heat. Add the chops and cook, turning once until golden brown on both sides, about 10 minutes total. Add garlic into the skillet around the chops and cook until golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and marjoram between the skillets. Be careful, the fumes can be irritating. Add half of the vinegar to each skillet and cook, shaking the skillets, until evaporated. Pour half of the wine into each skillet and cook until reduced by half, about 5 minutes. Add 1/2 cup of the chicken stock to each skillet, cover and simmer for 15 minutes, turning occasionally. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil for 1 to 2 minutes. Spoon the sauce over the chops. If you like, you can strain the sauce first, but it is more interesting with the pieces of pepper and garlic still in it.