Costolette di Maiale alla Modenese
PORK CHOPS BRAISED IN WHITE WINE
To serve 4
1 teaspoon dried sage leaves, crumbled
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon finely chopped garlic
1 teaspoon salt
Freshly ground black pepper
4 center-cut loin pork chops,
about 1 inch thick
2 tablespoons butter
1 tablespoon olive oil
3/4 cup dry white wine
1 tablespoon finely chopped fresh
parsley, preferably the flat-leaf
Italian type
Combine the sage, rosemary, garlic, salt and a few grindings of pepper
and press a little of this mixture firmly into both sides of each pork chop. In
a heavy 10- to 12-inch skillet, melt the butter with the olive oil over moderate
heat. When the foam subsides, place the chops in the hot fat and brown
them for 2 or 3 minutes on each side, turning them carefully with tongs.
When the chops are golden brown, remove them from the pan to a platter.
Pour off all but a thin film of fat from the pan, add 1/2 cup of the wine and
bring it to a boil. Return the chops to the pan, cover and reduce the heat to
the barest simmer. Basting with the pan juices occasionally, cook the chops
for 25 to 30 minutes, or until they are tender when pierced with the tip of a
sharp knife. Transfer the chops to a heated serving platter, skim off all the
fat from the braising liquid, and pour the remaining 1/4 cup of wine into
the skillet. Boil it briskly over high heat, stirring and scraping in any
browned bits that cling to the bottom and sides of the pan, until it has
reduced to a few tablespoons of syrupy glaze. Remove the skillet from the
heat. Taste for seasoning and stir in the chopped parsley. Pour the sauce
over the pork chops and serve at once.