Maiale Ubriaco (“Drunken” Pork)
Need a gluten free, dairy free, paleolithic, and primal main course? Maiale Ubriaco (“Drunken” Pork) could be a tremendous recipe to try. This recipe serves 4 and costs $2.14 per serving. One serving contains 339 calories, 35g of protein, and 15g of fat. This recipe from Memorie Di Angelina has 11 fans. A mixture of parsley, wine, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. Users who liked this recipe also liked Maiale al Latte (Milk-Braised Pork), Spalla Di Maiale (pork Chops With Tuscan Kale), and Sweet And Sour Glazed Pork Chops (maiale In Agrodolce).
Servings: 4
Cooking duration: 30 minutes
Ingredients:
4-6 bone-in pork chops
A pinch of fennel seeds
1-2 garlic cloves, finely minced
A few sprigs of fresh parsley, finely minced
Salt and pepper
A glass of red wine
Equipment:
frying pan
paper towels
Cooking instruction summary:
Make a trito by finely mincing a garlic clove or two and a handful of parsley. Add it to a skillet large enough to hold all your pork chops in a single layer, together with salt, pepper and a sprinkling of fennel seeds. Sauté over moderate heat until you begin to smell the garlic and fennel.Add your pork chops (well dried with a paper towel to aid browning) and brown just lightly on each side, for about 3 or 4 minutes per side, taking care to regulate the heat so that the garlic does not burn. Pour over some red wine, just a glassful or so, lower the heat a bit so the wine simmers gently. Continue simmering, turning the chops from time to time to ensure even cooking and coating with the red wine. They should turn a nice burgundy color as they absorb the wine.When the red wine has almost completely evaporated, transfer the chops to a serving dish. Raise the heat to high and add a bit more red wine to deglaze the pan, reducing the wine to a syrupy consistency. Pour over the pork chops and serve immediately.
Step by step:
1. Make a trito by finely mincing a garlic clove or two and a handful of parsley.
2. Add it to a skillet large enough to hold all your pork chops in a single layer, together with salt, pepper and a sprinkling of fennel seeds. Sauté over moderate heat until you begin to smell the garlic and fennel.
3. Add your pork chops (well dried with a paper towel to aid browning) and brown just lightly on each side, for about 3 or 4 minutes per side, taking care to regulate the heat so that the garlic does not burn.
4. Pour over some red wine, just a glassful or so, lower the heat a bit so the wine simmers gently. Continue simmering, turning the chops from time to time to ensure even cooking and coating with the red wine. They should turn a nice burgundy color as they absorb the wine.When the red wine has almost completely evaporated, transfer the chops to a serving dish. Raise the heat to high and add a bit more red wine to deglaze the pan, reducing the wine to a syrupy consistency.
5. Pour over the pork chops and serve immediately.
Nutrition Information:
covered percent of daily need
