This recipe is from the magazine Cuisine At Home (www.CuisineAtHome.com), Feb. 2006 issue. Please do not be put off by the long list of ingredients because the recipe comes together very quickly and is delicious. In fact, the sauce was so darn good I could have drunken it by the glass
Pork Chops Osso Buco
Makes 4 chops; Total Time, about 1.5 hours
4 rib-end bone in pork chops, 1 inch thick (about 8 oz.)
Salt and pepper
1/4 cup all-purpose flour
3 T. olive oil
1 cup onions, diced
3/4 cup fennel bulb, cored and diced
1/2 cup carrots, diced
1/2 cup celery, diced
6 garlic cloves, thinly sliced
6 anchovy fillets, minced, or 1 T. anchovy paste
2 strips orange peel
2 bay leaves
1/4 tsp. red pepper flakes
1/4 tsp. kosher salt
1/3 cup dry white wine
1 can diced tomatoes with juice (15 oz)
1 cup chicken broth
1/4 cup fresh orange juice
2 T. balsamic vinegar
1 T. balsamic vinegar
Salt and pepper to taste
Preheat over to 350 F.
Season chops with salt and pepper, then dredge in flour; heat oil in a large ovenproof skillet over medium-high. Sear chops on both sides until brown, about 5 minutes per side. Transfer to a plate, discard oil, and return pan to burner.
Sauté vegetables, garlic, anchovies, orange peel, bay leaves, pepper flakes, and salt in the same pan for 5 minutes.
Deglaze with wine and reduce by half, scraping up the browned bits on the bottom of the pan. Stir in tomatoes, broth, orange juice, and 2 T. vinegar; add reserved chops. Bring to a simmer, cover, and transfer to oven.
Braise in the oven for 30 minutes. Turn chops over, cover and braise until tender, about 30 minutes more. Transfer shops to a plate and cover and keep warm, discard bay leaves.
Puree 1 cup of vegetables from the braising mixture in a food processor until smooth. Return the pan to medium-high heat, stir in pureed vegetables, and simmer until thickened about 5 minutes.
Finish with 1 tsp. vinegar, salt, and pepper
Pork Chops Osso Buco
Makes 4 chops; Total Time, about 1.5 hours
4 rib-end bone in pork chops, 1 inch thick (about 8 oz.)
Salt and pepper
1/4 cup all-purpose flour
3 T. olive oil
1 cup onions, diced
3/4 cup fennel bulb, cored and diced
1/2 cup carrots, diced
1/2 cup celery, diced
6 garlic cloves, thinly sliced
6 anchovy fillets, minced, or 1 T. anchovy paste
2 strips orange peel
2 bay leaves
1/4 tsp. red pepper flakes
1/4 tsp. kosher salt
1/3 cup dry white wine
1 can diced tomatoes with juice (15 oz)
1 cup chicken broth
1/4 cup fresh orange juice
2 T. balsamic vinegar
1 T. balsamic vinegar
Salt and pepper to taste
Preheat over to 350 F.
Season chops with salt and pepper, then dredge in flour; heat oil in a large ovenproof skillet over medium-high. Sear chops on both sides until brown, about 5 minutes per side. Transfer to a plate, discard oil, and return pan to burner.
Sauté vegetables, garlic, anchovies, orange peel, bay leaves, pepper flakes, and salt in the same pan for 5 minutes.
Deglaze with wine and reduce by half, scraping up the browned bits on the bottom of the pan. Stir in tomatoes, broth, orange juice, and 2 T. vinegar; add reserved chops. Bring to a simmer, cover, and transfer to oven.
Braise in the oven for 30 minutes. Turn chops over, cover and braise until tender, about 30 minutes more. Transfer shops to a plate and cover and keep warm, discard bay leaves.
Puree 1 cup of vegetables from the braising mixture in a food processor until smooth. Return the pan to medium-high heat, stir in pureed vegetables, and simmer until thickened about 5 minutes.
Finish with 1 tsp. vinegar, salt, and pepper