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When I started my retirement travels - the first of which was my solo overseas trip to Italy in 2009 - I wanted a way to share it with family and friends as it happened. Hence, "My Travel Journal". However I realized I wouldn't always be on a trip and wondered what to do with the blog in between times. My daughter pointed out, wisely, that travels can also include trips to the kitchen to try a new recipe, trips to visit family, trips to my neighborhood Starbucks, or a fun day trip with a friend. You're welcome to join me on any of these journeys!

P.S. I've set up separate pages for each of my major trips (see tabs above).

I recently added an "Italian Word a Day" thingie which shows up at the bottom of every page. You see the word and can click to hear it pronounced. I've been enjoying it and I think my accent is improving as time goes by.

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December 01, 2008

Pork Chops Roberto

Costallette di maiale alla Roberto (pork chops Roberto)
recipe from "Italian Cooking for the American Kitchen" by Garibaldi Lapolla
to serve 4:

8 pork chops, thin and lean to weigh 2 pounds or 2 pork tenderloins sliced into filets
1 T butter
Flour
Salt and Pepper
1 cup seasoned stock
1 tsp prepared mustard
1/2 cup, more or less of sherry or sauterne

Make sure meat is dry, then dredge in flour seasoned with salt and pepper.  Brown in skillet, then slowly add stock, stirring to avoid lumps (I would remove the meat before doing this next time).  Cover and cook over low heat about 20 minutes or so stirring now and then.  Add mustard and stir in.  Cook another 5 or 10 minutes, then add sherry, bring to a boil,  and cook til gravy has reduced again.

NOTES:  I used the pork tenderloin and will try it with thin pork chops which I think might be a little bit better (although the tenderloin was delicious).  And I will use olive oil to brown the meat - you couldn't let the butter get hot enough to actually brown without having the butter burn.  I used chicken stock but beef would probably work all right.  Vegetable stock would probably be nice too.

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