Chef Time!

Chef Time!

Friday, May 18, 2012

Braciole di Maiale Fritto in Padella all'Italiana

Italian Pan Fried Pork Chops
Italian Pan Fried Pork Chops03
These succulent pan-fried pork chops were moist and tender flavored by the Marsala wine, olive oil and butter. An earthy taste was detected from the sage and a salty touch from those plump capers. Another quick and simple Italian dish to serve your family and friends.
2 pork chops
Salt and pepper
3 tbsp. Olive Oil
¼ c. Marsala wine
1 tbsp. butter
3 garlic cloves, minced
2 tsp. capers
12 sage leaves

Wash and pat dry pork chops, bring pork to room temperature, about 1 hour. Salt and pepper both sides, heat pan add olive oil cook chops on one side for 3 minutes. Flip pork chops lower heat add Marsala wine, butter, garlic, capers and sage leaves. Return heat to medium, tilt pan and spoon gravy onto chops a few times. Cook 2 to 3 more minutes, till internal temperature reaches 150. Remove pork chops place on a plate, cover with foil and let rest for 8-10 minutes. Serve drizzled with olive oil.

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