These 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 simple Italian dish; to serve your family and friends.
Giorgio Celmo
Ingredients
4 pork chops
salt and pepper
4 tablespoons olive oil just enough to cover bottom of pan
1/3 cup Marsala wine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons capers if small, 4 if they are large
12 fresh sage leaves
4 pork chops
salt and pepper
4 tablespoons olive oil just enough to cover bottom of pan
1/3 cup Marsala wine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons capers if small, 4 if they are large
12 fresh sage leaves
Directions
Rinse 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 sauce onto chops a few times. Cook 2 to 3 more minutes, till internal temperature reaches 140 degrees. Remove chops place on a plate, cover with foil and let rest for 8-10 minutes. Serve with pan juices and capers and sage
Rinse 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 sauce onto chops a few times. Cook 2 to 3 more minutes, till internal temperature reaches 140 degrees. Remove chops place on a plate, cover with foil and let rest for 8-10 minutes. Serve with pan juices and capers and sage
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