About 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 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 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 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 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 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, 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 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 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 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 Sage and Tomatoes, Modena Style | Main | Stewed Pork with Porcini Mushrooms and Juniper »

Braised Pork Chops with Two Wines

This recipe calls for small amounts of two wines - Marsala and one of a Piedmontese Barbera or a Valpolicella or any young red from Central Italy, e.g. a non-riserva Chianti. I didn't have any of these wines around the house - only have Marsala for cooking purposes & not much of a fan of most Italian wines in general, but I do have a fondness for Valpolicella. So off for a visit to the LCBO - the Liquour Control Board of Ontario - a unique distribution/regulatory government-controlled entity found only in Ontario. The LCBO was started in the 1930's & reflected the conservative nature of much of Ontario society, at least until fairly recently. It is also a great money-maker for the provincial government and provides for a wide selection of alcoholic beverages, if not low prices. Occasionally, there have been suggestions to privatize the agency, but I suspect that it won't happen. The LCBO is the world's largest purchaser of alcoholic products.

I bought a 1.5 litre bottle of Valpolicella because it was on sale.

The rest of the ingredients are close at hand. Nothing very unusual - pork chops, garlic, tomato paste, flour, olive oil, fennel seeds, garlic, parsley, salt & pepper - simple ingredients as is typical of most of Marcella's recipes.


Following the directions of this recipe was quite easy. The first few steps only take a few minutes ... and then, whoa, an hour. "Braising" is just a word that means its going to take a while. The only issue I encountered was the relative size of the larger of my two sauté pans vis-a-vis the size of the pork chops. It was a tight fit.


The whole dish takes about an hour and a half from start to finish. Well worth it. The humble pork chop never tasted better - see below.


Oops, forgot to add the parsley before I took the pic. Well, you know what Ogden Nash said about parsley ....

What I liked about this recipe:

Hey, any recipe with two wines can't be all bad, right? Actually, I liked almost everything about this recipe.

What I didn't I like about this recipe:

One tablespoon of tomato paste? What do I do with the rest of the can? Oh, I know, I can freeze it until the next time.

Would I make it again?

Yes - it was very good. My problem with a lot of pork chop recipes is that ... well, they taste like pork chops. This one is a couple of steps above.

Comments (1)

Doug - I always buy tomato paste in those tubes (like you find in Italy). I can squeeze out a tablespoon or two as needed and then toss the remining in the tube back in the fridge.

Your pork chops look great.

As a pork lover I shall be sad to see the end of the pork section!

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This page contains a single entry from the blog posted on December 1, 2010 6:00 AM.

The previous post in this blog was Braised Pork Chops with Sage and Tomatoes, Modena Style.

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