How To Make Pork Chops with Green Peppercorn Sauce
Savor herby hints in this lardo-wrapped pork chops. They’re boiled in dry white wine and chicken stock for a tender and umami-packed dish.
Serves:
Ingredients
- 8rosemary branches,(6-inch-long)
- 4clovegarlic
- ½cupextra-virgin olive oil
- 4pork chops,(¾-inch-thick) boneless
- salt and freshly ground black pepper,to taste
- 8sliceslardo,or unrolled pancetta, very thin slices
- ½cupdry white wine
- 1cupchicken broth,low-sodium
- 1lemon,finely grated zest
- ⅛tspred pepper,crushed
- 2tbspgreen peppercorns in brine
Instructions
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Using the fingers, strip off the leaves from the bottom 4-inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons
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In a large, shallow dish, mix the chopped rosemary with the minced garlic and ¼ cup of 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.
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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.
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In a large skillet, heat 3 tablespoons of olive oil. Add the pork chops and cook for about 3 minutes over moderately high heat until richly browned on the bottom.
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Turn the chops and cook over moderate heat for about 4 minutes longer until browned on the second side and just cooked through. Transfer the pork chops to a platter and keep warm.
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Pour off the fat in the skillet and add the remaining olive oil. Add the crushed garlic and cook over moderately high heat for about 1 minute until golden brown.
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Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons.
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Add the chicken broth, grated lemon zest, and crushed red pepper and boil for about 8 minutes until reduced to ½ cup. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns.
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Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.
Nutrition
- Calories: 648.04kcal
- Fat: 46.38g
- Saturated Fat: 10.19g
- Trans Fat: 0.18g
- Monounsaturated Fat: 27.24g
- Polyunsaturated Fat: 5.46g
- Carbohydrates: 8.18g
- Fiber: 2.22g
- Sugar: 1.75g
- Protein: 43.58g
- Cholesterol: 139.11mg
- Sodium: 810.87mg
- Calcium: 88.90mg
- Potassium: 887.88mg
- Iron: 2.54mg
- Vitamin A: 20.60µg
- Vitamin C: 14.78mg
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