Dinner - Pork Chops with Pure
Yesterday I was exchanging emails with a good friend. She paid us a great compliment stating that our house was still the best Italian restaurant in Dallas. Well, not all would agree, however our food is true Italian. To kid with her a bit I sent the evening’s menu’.
Many times my wife and I start talking about a meal several days before. Then we go through our recipes, consult our books, and talk about it some more. The dinner table is an important part of Italian culture. Recipes are developed over generations based on which staples are locally available and passed down from generation to generation.
Even though it is just Raffaella and myself, the dinner table is an important part of our life. We spend hours talking, eating and just enjoying our time together at the table. In this light I thought I would add in our menu’ every once in awhile. Yesterday our evening was:
At 18:15, before we start cooking, Bruschetta (obviously made with the bread just baked and our balcony basil) accompanied by my version of a Rum Sidecar (1.5 oz. dark aged rum - .5 oz light rum - .5 oz Grand Marnier - .5 oz fresh lime juice).
Pork Chops in Lemon Butter Sauce with Pure'
Pure’ is Italian Mashed Potatoes.
First, in a heavy large frying pan at medium heat, a stick of butter is darkened, adding salt, pepper and sage. Once the butter has taken the flavors of the seasoning and the sage, the juice of ½ lemon is added. Take the heat to medium low. The chops get flattened to tenderize then cooked in the pan about 10 minutes on each side.
Once the chops are ready take them out of the frying pan, place them in the oven at about 150 F. just to keep them warm.
Add a glass of white wine to the hot pan and reduce to about ½ . Add a small handful of chopped Italian parsley and cook another 2 minutes.
At this point place 5 medium, peeled and thickly sliced potatoes into water and 2 tbls salt. Bring to a boil. Boil for 11 minutes. Place ½ stick of butter in the mixer bowl. Drain the potatoes and place the hot potatoes with the butter. Add salt, pepper and paprika to taste. Mash the potatoes and the melting butter with a fork, breaking down the potatoe's remaining consistency. Start the mixer at low speed, add ½ cup of heavy whipping cream. Slowly bring the mixer speed to the highest setting. After about 1 minute add 2 tbls of grated Parmesan cheese.
To put this together, Pure’ on the side and Chops in the middle. Smother both with the sauce and sprinkle a little chopped parsley on top. This is a traditional northern Italian dish so you want a crisp white wine. We chose a Pinot Grigio from Friuli.
If you try it please let me know your thoughts.
Tags: Recipes Pork Food and Wine Drinks Travel Italy