Linda Hutchinson - Sage
Sage
Linda Hutchinson
Buy This Art Print At AllPosters.com

 

 

 


 

Banner Name

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Braised Pork Chops with Sage and Tomatoes,
Modena Style

 

 

 Click Here

“…I have learned that nothing can equal the universal appeal of the food
of one’s childhood and early youth.”

~ Craig Claiborne


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

 

[Flag Campaign icon]


Your patronage of our affiliate partners supports this web site.  We thank you!

 

 

Braised Pork Chops with Sage and Tomatoes,
Modena Style

Essentials of Classic Italian Cooking
by Marcella Hazan, 1992, Alfred A. Knopf, Inc.

“In Italy, one looks up to the cuisine of Emilia-Romagna for the most savory pork specialties in the country, and in Emilia-Romagna itself, one looks to Modena.
The tasty way with fresh pork chops in the recipe that follows is an example of
the Modenese touch.”

For 4 servings

2 tablespoons butter
1 tablespoon vegetable oil
4 pork loin chops, preferable bottom loin, 3/4 inch thick
Flour, spread on a plate
6 to 8 fresh sage leaves or 3 to 4 dried ones
Salt
Black pepper, ground fresh from the mill
3/4 cup canned imported Italian tomatoes, cut up, with their juice,
or fresh, ripe tomatoes, peeled and chopped

1. Choose a sauté pan that can later contain all the chops without overlapping. Put in the butter and oil, and turn on the heat to medium high. When the butter foam begins to subside, turn the chops on both sides in the flour,
shake off excess flour, and slip them into the pan together with the sage leaves. Cook the chops to a rich brown on both sides, about 1 1/2 to 2 minutes per side.
2. Add salt, several grindings of pepper, and the cut-up tomatoes with their juice. Adjust heat to cook at a slow simmer, and cover the pan, setting the
lid on slightly ajar. Cook for about 1 hour, until the meat feels tender when prodded with a fork. Turn the chops from time to time while they are cooking.
3. By the time the pork is done, the sauce in the pan should have become rather dense. If it is too runny, transfer the chops to a warm serving platter, and reduce the pan juices over high heat for a few minutes. Tip the pan and spoon off most of the fat. Pour the contents of the pan over the chops and serve at once.


Featured Archive Recipes:
Braised Pork Shoulder with Tomatoes, Fennel and Olives
Pork Chops Cooked in the Broth of Polenta
Pork Chops Smothered in Creamy Onions
Roman Roast Pork Loin
Marcella's Spareribs Pan-Roasted with Sage and White Wine
Slow-Roast Rosemary Pork with Pear Relish

 

Index - Pork Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2005 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: August 15, 2001.