skip to main |
skip to sidebar
I've got 3 words for you: pork chop perfection! I love cooking with minimalist ingredients to create wonderfully delicious dishes for dinner. As they say... sometimes less is more. I came across this recipe in the March issue of
Bon Appétit. It's a fast, easy, and fresh way to liven up your dinner table. It seems that sage goes off the grid after appearing in many Thanksgiving dishes. Don't you think? There is no reason for this. This dish will keep it alive and well. Sage + Butter = scrumptiousness. The sage leaves not only infuse the pork with great flavor, but when fried to a crisp in the oil, they add a wonderfully crunchy textural element. I suggest making this pork chop stat and you will have dinner on the table in under 15 minutes!
adapted from Bon Appétit
serves 2
ingredients
1 Tablespoon vegetable oil
2 1 1/2" thick bone-in pork rib chops
(I buy my pork from a local butcher from Slagel Farms)
8 springs fresh sage
4 garlic cloves, peeled and smashed
1 Tablespoon grass-fed butter
Kosher salt and freshly ground pepper
preparation
Heat oil in a large cast iron skillet over medium-high. Season both sides of the pork chop with salt and pepper including the fat cap.
Cook the pork chops until bottom side is golden brown, about 1 minute.
Turn and cook on the chop on the other side more about 1 minute before turning again. Repeat this process, turning about every minute until the chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135 degrees. The cooking time for this should be 8-10 minutes depending on the thickness of the chop. Remove from heat and add sage, garlic, butter. Tilt the skillet and spoon foaming butter and drippings over the pork chips, making sure to baste the whole chop. Transfer the chops to a cutting board and let rest for about 5 minutes. Place the chops onto a plate and pour any remaining juices from the cutting board. I even spooned some sage and garlic from the cast iron pan onto the chop. Enjoy!
Calories 220 Fat 16g
Have you been yet to Cicchetti's? They have the most amazing meatballs in the city. I have a special treat for you today, as I able to get a hold of the recipe and will share it with you below. If you aren't the home-cook type, make a reservation immediately and dig in to all the delicious plates Cicchetti offers. Thank you Chef Mike Sheerin, Sarah Jordan and Phil Rubino for sharing this recipe with me!
Nonna's Meatballs
ingredients
1lb ground beef
1lb ground veal
1lb ground pork
1/2 oz salt
1 oz garlic, chopped
1/2 oz black pepper
1/4 oz red pepper flake
3/4 oz coriander seed
1/2 oz fennel seed
1/4 oz of cinnamon stick
1/2 oz thyme, leaves picked
1 1/2 oz breadcrumbs (GF Bread Crumbs can be used as a substitute)
6 oz heavy cream
preparation
Combine black pepper, coriander, fennel seed, cinnamon stick and res pepper flies in a saute pan and toast over medium heat until fragrant. Place in a spice or coffee grinder along with the bay leaf and pulse until a fine powder.
In a large bowl combine the ground meats, spice mixture, herbs, salt, bread crumbs and cream. By hand, work together the mixture until all ingredients are combined being careful not to over mix the meatball. Using an ice cream scoop, portion and ball the meatballs.
To prepare meal, heat some oil in an oven proof saute pan over medium high heat. Brown meatball in oil. As Chef Sarah calls this process GBD " Golden Brown Delicious". Add pancetta sauce (recipe below) to the pan and bring to a bubble. Once bubbling, place pan in a 400 degree oven for ten minutes.
Remove from oven, add salt and pepper to taste. Check the meatball for doneness by testing with a cake tester, stick testers into the middle of the meatball and eave for three minutes, remove and feel temperature of the meat. Sprinkle liberally with grated Parmesan, serve with some warm crusty bread immediately.
Pancetta Sauce
ingredients
1 lb fresh roma tomatoes
2 cans whole peeled tomato
2 garlic cloves, sliced
1/4 Spanish onion, diced
2 T Extra Virgin Olive Oil
1 T Salt
1 lb pancetta
preparation
Score the fresh tomato with a pairing knife, place in boiling water for 30 seconds. Remove peel from the tomato while still warm. Crush tomatoes by hand in a colander, drain the liquid and reserve.
Crush the canned tomato by hand, drain and reserve the liquid.
In a medium sized pot, heat olive oil over medium heat. Add garlic and onion to pot and sauté gently until translucent. Add both of the reserved tomato liquid and reduce by 3/4. Finally add fresh and canned tomato pulp, bring mixture to a boil and simmer for twenty minutes.
In a sauté pan heated to medium heat add pancetta, lower heat and render pancetta. Once pancetta is golden brown and has released its fat, add to tomato sauce and simmer for an additional 10 minutes.
Enjoy!
