Pork Chops Spoleto Style (Braciolette di Maiale alla Spoletina)

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Book Description

Ciao Italia: Bringing Italy Home, the companion guide to Ciao Italia's 11th season on PBS, is a delightful cookbook that reads like a travel guide and a tribute to Italian cooks and their culture. Mary Ann Esposito has 10 seasons of cooking on public television and 5 cookbooks to her name, and she still manages to offer 130 new recipes presented in a culinary tour so captivating, you'll read this cover to cover. The chapters are divided by region, and each begins

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Ciao Italia--Bringing Italy Home

Authors: Mary Ann Esposito

Date: May 2001

ISBN: 0312303297

Publisher: St. Martin's Press

Hardcover

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Pork Chops Spoleto Style
(Braciolette di Maiale alla Spoletina)
Recipe from: Ciao Italia--Bringing Italy Home
by Mary Ann Esposito
Cookbook Heaven at Recipelink.com

Not too far from Norcia is the city of Spoleto, where each year the festival Dei Due Mondi is held, attracting music lovers from allover the world. As in other parts of Umbria, the food here is defined by its fine extra-virgin olive oil and pork products. These savory and easy-to-prepare pork chops are characteristic of the style of cooking called alIa Spoletina, featuring local olives, olive oil, and wine.

Serves 4

6 oil cured Kalamata olives, pitted
6 oil cured Cerignola or other green olives, pitted
4 center cut pork chops
1/4 cup flour
1/4 teaspoon salt
Freshly ground coarse black pepper to taste
3 tablespoons extra virgin olive oil
1 cup dry white wine such as Orvieto Classico

Use a chef's knife to mince the olives together into a fine paste. Transfer the paste to a small bowl and set aside.
Dry the pork chops well on both sides with paper towels. This will help ensure that they brown well. Drop them into a heavy-duty paper bag with the flour, salt, and pepper. Close the bag and shake to coat the chops. Remove them from the bag, shaking off the excess flour, and place them on a dish.
Heat the olive oil in a saute pan large enough to hold the chops in 1 layer. When the oil begins to shimmer and smoke, add the chops, lower the heat to medium, and brown them well on both sides. Pour in 3/4 cup of the wine and allow most of it to evaporate. Remove the chops to a dish and keep them warm. Stir the olive.
paste and the remaining wine into the pan, and scrape up any bits clinging to the bottom of the pan. Pour the sauce over the chops and serve immediately.

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