| This recipe is liked by 0 person(s). |
*Pan-Seared Pork Chops w/ Green Peppercorn Sauce (Food & Wine Magazine)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Made for dinner club October 2016; very good but time consuming Active: 45 min Total: 1 hour 45 min | |
| 8 6-inch | long rosemary branches |
| 4 | garlic cloves, 2 minced, 2 crushes |
| 1/2 cup | extra-virgin olive oil |
| 4 3/4-inch thick | boneless pork chops |
| St and freshly ground black pepper | |
| 8 very thin slices | lardo or unrolled pancetta |
| 1/2 cup | dry white wine |
| 1 cup | low-sodium chicken broth |
| Finely grated zest of 1 | lemon |
| 1/8 tsp | crushed red pepper |
| 2 Tbsp | green peppercorns in brine, rinsed |
1. Using your fingers, strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 Tbsp. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add then to the rosemary marinade and turn to coat. Let stand at room temperature for 1 hour.
2. Wrap 2 slices of the lardo around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.
3. In a large skillet, heat 3 Tbsp of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until just browned in the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm.
4. Pour off the fat in the skillet and add the remaining 1 Tbsp of olive oil. Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute. Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 Tbsp. add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes. Remove from the heat. Discard the crushes garlic and stir in the brined green peppercorns. Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.
Note: Lardo is available at Italian markets and speciality-food shops.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe