About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Braised Pork Chops with Tomatoes, Cream, and Porcini Mushrooms | Main | Braised Pork Chops with Two Wines »

Braised Pork Chops with Sage and Tomatoes, Modena Style

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Our family's traditional method for preparing pork chops has always been to oven broil them covered with thinly sliced lemons, dots of butter, and brown sugar. It is one of my earliest memories of my mother's special meals. It's the way I've always prepared them for my family, and it's the way my daughters prepare them to this day.

So here I am, on the eve of my 7th decade, braising pork chops for the first time in my life. The simple and straight-forward flavor profile is sage and tomatoes.

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The nice thick 3/4" chops are lightly floured and then cooked in a saute pan with butter, oil, & sage until they are a deep rich brown on both sides.

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Salt, pepper and tomatoes are added and the heat is turned to a slow simmer. The pan is covered with the lid slighty ajar and cooking continues for at least an hour, or until the meat feels tender to the fork.

The chops are then transferred to a warm platter and topped with the pan sauce.

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We rounded out the meal with a fresh green salad and broiled sweet potatoes.

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I enjoyed this novelty of preparing pork chops Modena style. They were very tasty and tender. I can find no fault with our enjoyment of the dish. But, I must admit that it won't replace my cherished family recipe. It is, after all, sometimes more about the memories that are attached to the dish than the merits of one method over another.

By the way, we had enough for a second meal. They held well for two days in the fridge and I warmed them on the stove with a little extra water.

Comments (2)

Marcella Hazan:

On the eve of your 7th decade? Whose photograph have you posted, then?

No wine. Are you going on the wagon?

Deborah responds:

Photo: Busted! That photo is from my birthday dinner 5 years ago. I really need to post a new pic, don't I ?

Wine: My mother was having dinner with us and she doesn't drink. So out of respect, we only drank water.

Marcella Hazan:

Victor and I are fond of that portrait. Whether it is is up to date or not, it is how we relate to you. Aside from the fact that in terms of decades we have you beat by a goodly margin.

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This page contains a single entry from the blog posted on November 30, 2010 6:49 AM.

The previous post in this blog was Braised Pork Chops with Tomatoes, Cream, and Porcini Mushrooms.

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