| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Pork, Italian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lean chops, about 3/4" thick |
|
|
Salt, to taste |
|
|
Freshly ground black pepper |
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic, crushed |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
c |
Light dry wine (or more) |
INSTRUCTIONS
Wash, trim and dry the chops and season with salt and pepper. Heat the oil
in a large, shallow pan and fry the chops, uncovered in a single layer for
3-4 minutes on each side, until lightly browned. Lift out onto a plate.
Add the garlic and parsley to the pan, stir and fry for 1-2 minutes, then
pour the wine and bring to a simmer, deglazing the pan in the process.
Return the chops, cover and simmer for 30-35 minutes until tender.
Arrange the chops on a hot serving dish. Boil the pan juices rapidly,
uncovered until reduced by about half and spoon over the chops. Serve with
steamed potatoes or plain rice. Tratidionally, this dish is accompnied by a
glass of young Chianti.
Source: Omalia Cooking School - "The Fabulous Tuscany Region" - Melyssa
Donaghy instructor.
Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #260 by Jim Kirk <captain@iquest.net> on Oct
02, 1997
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