Drunken Pork Chops, or Braciole di Maiale Ubriache: This simple, very tender way to prepare pork chops with wine is from Emilia Romagna, and will be perfect when it's brisk out and cooking something will help warm the house. To serve 6 you'll need:
Prep Time: 20 minutes
Cook Time: 90 minutes
Ingredients:
- 6 pork chops, boned
- 3 cloves garlic, minced
- A tablespoon of minced parsley
- 3 cups dry well aged red wine
- A ladle of broth or water
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Preparation:
Begin by trimming the fat from the pork chops, then flatten them out by pounding them lightly with the flat of a broad-bladed knife, and season them with salt and pepper. In the meantime, heat the minced herbs in the oil, and when the garlic has turned gold add the pieces of meat. Cook them for about five minutes, turning them several times, then add the red wine and the broth. Bring the liquid to a boil, cover the pot, reduce the heat to a simmer, and cook the meat until the liquid is entirely gone. Serve the chops hot, with artichoke hearts or spinaci rifatti.
Some cooks prefer the lively acidity of a white to the red wine, while others mince the fat trimmed from the meat and combine it with the minced herbs to make a paste that they rub into the meat, which they then brown, adding the broth when half the wine ahs evaporated in the course of the simmering.
A wine? Red, for example Sangiovese di Romagna.
Some cooks prefer the lively acidity of a white to the red wine, while others mince the fat trimmed from the meat and combine it with the minced herbs to make a paste that they rub into the meat, which they then brown, adding the broth when half the wine ahs evaporated in the course of the simmering.
A wine? Red, for example Sangiovese di Romagna.
