I have quit fixing them, as we think they are tasteless and dry, but this recipe looked good, and the chops had some fat on them which helps with the taste
I note that Claudia Roden's other The Food of Italy (so, not the region-by-region version from which the below recipe is adapted) has a slightly different recipe given for RisottoallaMilanese, with slightly different proportions of some ingredients and, more importantly, with the wine added after the rice, following the more classic risotto-building method
Risotto Quatro Formaggi (Risottowith Four Cheeses). Personally, I think that rice is just one of those blessings from God in that you can prepare so many, many recipes with rice
I have quit fixing them, as we think they are tasteless and dry, but this recipe looked good, and the chops had some fat on them which helps with the taste
Porkchops are something that I used to forget about, but now they’re in the permanent rotation. This particular meal is a riff on a cream of mushroom pork chop dish my mom used to make
Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan
Drizzle oil over porkchops and season both sides generously with salt and pepper. It always works well together and with just about anything, pork, fish, chicken and veal to name a few
The advanced prep is brining the porkchops. Pork Brine Recipe. Add the whiskey, wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chopswith any juices that have accumulated on the plate
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