Tuscan Braised Pork Chops Recipes

EASY ONE PAN TUSCAN PORK CHOPS RECIPE

Steps:

• Mix the salt with the hot water until it has dissolved.
• Peel the garlic and lightly squash it with the flat blade of a knife. Add this to the hot brine along with the peppercorns.
• Stir gently then add in the iced water.
• Allow the brine to cool before adding the pork chops.
• The pork can brine for 30 minutes and up to 2 hours.
• Peel and finely chop the garlic.
• Cut the tomatoes in half and scoop out the seeds. (See note 2)
• Once the pork chops have been brined, remove them and pat them dry.
• Place a large heavy-based skillet/fry pan over medium-high heat and add in the olive oil.
• Cook pork chops in the hot oil for 5 minutes turning once. Remove the chops from the pan and tent with foil.
• Reduce the heat under the skillet and add the chopped garlic, sauté for 1 minute then pour in the chicken broth and bring back to a boil, stirring to loosen any bits from the base of the skillet.
• Add in the chopped tomatoes and season the sauce with salt and black pepper.
• Once bubbling and thick, add in the black olives, fresh basil and pour over the pork chops.

ULTIMATE BRAISED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat pork chops dry with paper towels and season both sides liberally with salt and pepper.
• Pour flour, beaten eggs, and panko into separate bowls. Dredge seasoned pork chops in flour, eggs, and panko, in that order.
• Heat 2 tablespoons butter and oil together in a large oven-safe skillet over medium-high heat, swirling to coat. Add pork chops to the skillet as soon as the butter stops foaming. Sear until golden brown, about 2 to 3 minutes per side, adjusting heat to prevent burning. Transfer pork chops to a plate.
• Stir thyme into the skillet. Add white wine and deglaze by scraping the bottom of the skillet. Cook until wine is reduced by half, 3 to 5 minutes. Add chicken stock and bring to a boil. Return pork chops to the skillet and cover.
• Bake pork chops in the preheated oven for 30 minutes.
• Meanwhile, melt 3 tablespoons butter in a small saucepan over medium heat. Add flour when butter has stopped foaming and stir until it reaches the color and consistency of peanut butter, about 5 minutes. Set roux aside.
• Remove skillet from the oven and place on the stovetop. Transfer pork chops to a plate using tongs. Bring contents of the skillet to a simmer over medium heat and add roux 1 tablespoon at at time until sauce thickens to desired consistency, 3 to 5 minutes more. Season with salt and pepper and return pork chops to the skillet. Serve immediately.

ITALIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rinse and dry pork roast. Season all sides with salt and pepper.
• Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
• Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
• Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
• Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

ITALIAN PORK LOIN BRAISED IN MILK

Steps:

• In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
• Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
• Do not trim the fat off of the pork loin.
• Generously (very generously) sprinkle sea salt all over the pork loin.
• Sprinkle black pepper all over the pork loin.
• Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
• Do not burn the olive oil and garlic!
• When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
• Taste the sauce . . . add more salt to taste preferences.
• Partially cover the pan.
• Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
• The milk sauce will bubble up, so stir it occasionally.
• Continually pour some of the sauce (baste) over the pork as it simmers.
• The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
• Taste the sauce and add more salt if necessary.
• After cooking time is finished, remove the pork.
• Thickly slice the pork and place it on individual plates.
• Pour the creamy, curdled sauce over the pork.
• Serve immediately and enjoy!