My F&W
quick save (...)
Pan-Seared Pork Chops with Green Peppercorn Sauce
© Marie Hennechart

Pan-Seared Pork Chops with Green Peppercorn Sauce

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 4

When Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi. If lardo is hard to find, substitute pancetta (cured pork belly rolled into a log); unfurl the slices into long strips before wrapping the chops.

  1. Eight 6-inch-long rosemary branches
  2. 4 garlic cloves—2 minced, 2 crushed
  3. 1/2 cup extra-virgin olive oil
  4. Four 3/4-inch-thick boneless pork chops
  5. Salt and freshly ground black pepper
  6. 8 very thin slices of lardo (see Note) or unrolled pancetta
  7. 1/2 cup dry white wine
  8. 1 cup low-sodium chicken broth
  9. Finely grated zest of 1 lemon
  10. 1/8 teaspoon crushed red pepper
  11. 2 tablespoons green peppercorns in brine, rinsed
  1. Using your fingers, strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade and turn to coat. Let stand at room temperature for 1 hour.
  2. Wrap 2 slices of the lardo around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.
  3. In a large skillet, heat 3 tablespoons of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm.
  4. Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil. Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute. Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons. Add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns. Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.
Notes Lardo is available at Italian markets and specialty-food shops.

Suggested Pairing

Though Umbria is known for local grape varieties, such as Grechetto, it's also a good source for affordable, juicy Merlot. Merlots from central or northern Italy have a lightly peppery finish that makes them a natural match for this pork dish.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.