Costolette Di Maiale Con Salvia (Pork Chops With Sage)
"From Italy and The Italian Chef . Why not try something a little different than the average pork chop. You won't be sorry."
photo by lazyme
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 1⁄2 lbs potatoes, peeled and diced
- sea salt & freshly ground black pepper, to taste
- 4 thick pork chops, on the bone
- 24 fresh sage leaves
- 1 bulb of garlic
- 4 slices prosciutto
- 4 tablespoons butter, finely diced
- 4 dried apricots
- extra virgin olive oil
- flour
- 6 thick strips pancetta (1/2 inch thick, if possible, or an 8-oz. package of pancetta lardons)
directions
- Preheat the oven to 425°F Put your potatoes into a pot of salted water and bring to a boil. Give them 3 or 4 minutes - you only want to parboil them - then drain them and allow them to steam dry.
- Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop to make a hidden pocket. Make sure the tip of your knife stays in the middle of the chop, as you don't want to cut through the meat to either side. Be careful -watch your fingers!
- Set aside 8 of the largest sage leaves. Add 8 more leaves to your food processor with a peeled clove of garlic, the prosciutto, butter, apricots, and a pinch of salt and pepper and give it a whiz. This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets.
- Dress the 8 large sage leaves that you set aside with a little oil and press one side of them into some flour. Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop). Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready.
- If you're using thick strips of pancetta, slice them into matchsticks, as thick as a pencil. Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves. Drizzle with a little extra virgin olive oil and put the pan into the preheated oven.
- After 10 minutes, put a frying pan on the burner and get it very hot. Add a touch of olive oil and put in your seasoned pork chops. Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven - they should be nice and light golden by now - and place the chops on top. Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven and serve.
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Reviews
-
It took a little bit of work to put it together but it was worth it. Since I was only making 2 servings, I used my mini processor which doesn't chop things as finely as my big one. But we enjoyed it a little chunkier than what the recipe called for, especially the apricots. My sage ended up pretty dark so I sauteed one quickly for the photo to look a little more camera worthy. lol. All in all this was a nice different treat for us. Thanks for sharing. Made for What's on the Menu tag. -
Very good but it does take a little time. We used our own fresh herbs and pork from the butcher. The pork was tasty and tender, and mild. Potatoes were a little bland but this can be corrected. I will make this again with some small changes. After all 4 stars means overall everyone liked it.
