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Italian-Inspired Baked Pork Chops with Potatoes

published about 1 hour ago

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

During a trip to Florence in 2018, I managed to secure a lunch reservation at Trattoria Sergio Gozzi, a bustling trattoria just around the corner from The Basilica di San Lorenzo, one of the city’s largest churches and many Medicis’ final resting place. The heavy wood tables were packed in closely, so I was able to scope out what those nearby were eating. At one of the louder tables, I noticed two men sharing a pork chop that smelled so outrageously delicious I needed to try it. So we ordered it, even though I’d already ordered two other courses, because this was Tuscany and I usually listen to my gut.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Most pork chops rely on that caramelized sweetness you get when pork fat meets the proper heat. But the chef, who I asked to come out so I could interrogate him about his method, explained to me in broken English this was a slow-cooked pork chop. By gently cooking the pork over aromatics like onion, garlic, white wine, fresh herbs, and more, he was able to get the bone-in chop both tender and golden. He served it simply on a slick pool of gravy heady with Tuscan herbs and, no doubt, some patina from the ancient oven.

When I returned home, I decided to attempt a version with thick-cut, bone-in pork chops I purchased from a local pork farmer I love. I also added French-style Boulangere potatoes to capture all of the good drippings and to add heft. After much trial and error, I’ve gotten as close I can get without going back to Gozzi for another bite. Make it as is, or use what you have on hand: The herbs and aromatics are a great area to use up that half-piece of onion, those wilting fresh herbs, or that last glass of wine. Either way, I guarantee you’ll fall as in love as I have.

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Italian-Inspired Baked Pork Chops with Potatoes

Yield Serves 4

Prep time 15 minutes

Cook time 1 hour 30 minutes

• wheat-free
• dairy-free
• fish-free
• peanut-free
• shellfish-free
• gluten-free
• egg-free
• high-fiber
• soy-free
• tree-nut-free

Per serving, based on 4 servings. (% daily value)

• Calories 663
• Fat 23.3 g (35.9%)
• Saturated 6.9 g (34.3%)
• Carbs 54.0 g (18.0%)
• Fiber 8.4 g (33.6%)
• Sugars 7.6 g
• Protein 48.9 g (97.7%)
• Sodium 1582.7 mg (65.9%)

Ingredients

• 1 tablespoon

  plus 1 teaspoon olive oil, divided

• 2

  medium yellow onions

• 6 cloves

  garlic

• 1

  small fennel bulb (about 10 ounces)

• 4

  (1 to 1 1/2-inch thick) bone-in pork chops

• 3 1/2 teaspoons

  kosher salt, divided

• 1/2 teaspoon

  freshly ground black pepper, plus more for seasoning

• 2 pounds

  medium or large Yukon gold potatoes

• 2 tablespoons

  mixed fresh herbs, such as thyme, oregano, parsley, sage, rosemary, or poultry mix

• 1 cup

  low-sodium chicken broth

• 1 cup

  dry white wine

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, coat a 9x13-inch baking dish with 1 teaspoon of the olive oil. Prepare the following, placing them in the same large bowl: Halve and thinly slice 2 medium yellow onions. Thinly slice 6 garlic cloves. Trim the leafy tops from 1 small fennel bulb, then halve and thinly slice the bulb.

2. Season 4 bone-in pork chops with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-high heat until shimmering. Sear the pork chops in 2 batches: add to the pan and sear until golden-brown, about 3 minutes per side. Transfer to a plate.

3. Add the onion mixture to the pan and season with 1 teaspoon of the kosher salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are soft and golden-brown, about 10 minutes.

4. Meanwhile, peel and slice 2 pounds Yukon gold potatoes into 1/4-inch thick slices. Place in the baking dish, season with the remaining 1 1/2 teaspoons kosher salt and a few grinds of black pepper, and toss to combine. Arrange into an even layer. Coarsely chop 2 tablespoons fresh herbs until you have 2 tablespoons.

5. When the onion mixture is ready, remove the pan from the heat. Transfer the onion mixture on top of the potatoes in an even layer. Pour 1 cup dry white wine into the pan and scrape up any browned bits from the bottom. Pour over the onion mixture.

6. Place the pork chops on the onions in a single layer, and pour any accumulated juices from the plate over them. Pour 1 cup chicken broth and the white wine over everything. Sprinkle evenly with the herbs.

7. Bake uncovered until the pork chops register at least 140ºF on an instant-read thermometer inserted into the thickest part and the potatoes are cooked through, about 1 hour.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Jennifer Zyman

Contributor

Jennifer Zyman is a restaurant critic, food writer, and noodle enthusiast born in Rio de Janeiro, Brazil, and raised in Atlanta where she lives with her family. She is a graduate of Emory University and California Culinary Academy whose work has appeared in Atlanta Magazine, Atlanta Intown Paper, Creative Loafing Atlanta, The Atlanta-Journal Constitution, Bon Appetit, Serious Eats, Eater Atlanta, Thrillist, and The Blissful Glutton.

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Source : food