Pork Chops Abazia
Submitted by hodepodge
Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minPork Chops Abazia is Italian rusticity at its best. Thick center-cut pork chops get a hard sear in olive oil, then braise for 45 minutes in a sauce built on fresh tomatoes, dry white wine, shallots, and three kinds of peppers.
That triple-pepper combination is what gives this dish its character. Hot paprika and a dried chili bring layered heat, sliced green bell peppers add a fresh, vegetal crunch, and roasted red peppers stirred in at the very end contribute a smoky sweetness. Each one plays a different role.
Drying the chops with paper towels before searing is a must. Wet meat steams instead of browning, and that brown crust is where half the flavor lives. Get the oil almost smoking, give them 2 to 3 minutes per side, then pull them out while you build the sauce in the same pan.
The rosemary branch simmers in the sauce the entire time, perfuming the tomatoes and wine without overpowering them. Fish it out before serving. Fresh rosemary can turn bitter and woody if left on the plate.
Kitchen Tips
- Use 1-inch thick center-cut chops. Thinner cuts dry out during the 45-minute braise.
- Pour out the excess fat after browning but keep 2 tablespoons. That’s enough to saute the shallots and garlic without burning.
- If the sauce is thin after removing the chops, crank the heat and reduce until it coats the back of a spoon.
- This works equally well in the oven. Transfer the covered skillet and braise at the same temperature.
Variations
Ingredients
Directions
Dry the chops with paper towels.
Season with salt and pepper.
In a large heavy skillet, heat 3 tablespoons of olive oil until it is almost smoking.
Brown the chops for 2 or 3 minutes on each side and remove them to a plate.
Pour out all but 2 tablespoons of the fat.
Lower the heat. Add the shallots and garlic and cook until soft. Make sure not to burn them.
Add the paprika, tomatoes and wine.
Bring the mixture to a boil and lower the heat.
Add the hot chili pepper, tomato paste, green pepper and rosemary.
Return the chops to the pan.
Cover it tightly and let them simmer for 45 minutes.
Five minutes before they are ready, add the roasted red peppers.
Remove the chops to a serving dish.
If the sauce seems a little thin, raise the heat and reduce it until it heavily coats the spoon.
Discard the rosemary. Correct the seasoning and pour the sauce over the chops.
Garnish with parsley and serve immediately.
Note: This dish can be cooked in a 350℉ (180℃) oven for 45 to 50 minutes and can be served over rice pilaf.
Comments
