Braciole di Maiale in Padella


Ciro

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This is my way of fighting terrorism: with PORK. lolololololol

Braciole di Maiale in Padella/ Pan fried pork chops.

This is a quick way to cook pork chops as they do in most southern regions of Italy.

6 thick pork chops

2 tablespoons olive oil

2 bay leaves

2 teaspoons rosemary

freshly ground pepper to taste

salt to taste

1/4 cup dry white wine,or 1/8cup wine vinegar diluted with 1/8 cup water.

Chops shouldn't be thicker than 3/4 inch.

Put the olive oil in a large skillet, once the oil is hot add the chops, the bay leaves, half of the rosemary, and few twists of pepper mill.

Place the skillet on medium heat and cook slowly until the chops turn to a

light golden brown. Turn them, sprinkle with some more pepper mill. When both side are golden brown, salt the chops.

Raise the heat , put in the wine( or the diluted vinegar), and cover.

Lower the heat, and shake the skillet to get the juice spread around.

When the frying noice subsides, uncover the skillet and let the wine evaporate completely. Serve hot. Tips: you could serve the chops with a nice mixed salad.

Buon Appetito. Ciro

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