… from the California Kitchen
How you doin’? I was watching Salt Fat Acid Heat on Netflix the other night when Samin Nosrat was discussing the benefit of different fats used in Italian cooking. At one point one of her guests brought in a roasted piglet that took around 6 hours to slow cook. It was beautiful—I could taste it through the TV screen.
Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with garlic, rosemary and fennel. This one comes together so quickly you can make it on a whim. The only thing missing is the crispy, crackling skin. Delicious, tender pork chops simmered in a fennel seed, garlic and white wine sauce in less than about a half hour.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 servings
2 tablespoons olive oil
4 pork chops
1-1/2 teaspoons garlic salt, or to taste
1 tablespoon fennel seed
1 tablespoon chopped rosemary
1/8 teaspoon red pepper flakes
1 cup white wine
2 tablespoons unsalted butter
Note: Make sure the wine doesn't completely evaporate or the pork chops will overcook and become dry. You may have to add a little more wine, water or butter to the pan.
ChefSecret: I use a fatty, well-marbleized pork chop (see picture) to keep the moisture level high and the meat tender. You can change the whole flavor of the dish by using 1 cup of Marsala instead of white wine.
Covid-19 Quip of the Day: “I’ve been watching so much television… I finished Netflix last night!”
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