Controfiletto di Maiale al Profumo di Rosmarino

Controfiletto 2.jpg

 (Cesare Casella)

  • Prep Time


  • Cook Time


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  • Servings


Berkshire pork chop with perfumed with rosemary and sautéed shallot. Make your holiday man course a real star with this simple yet flavorful dish.


  • 5 tablespoon extra virgin olive oil
  • 16 Large shallots, cut into uniform pieces
  • Salt and fresh ground black pepper to taste
  • 2 Sprigs fresh rosemary
  • 1/2 cup white wine
  • 1/4-1/2 cup homemade beef stock (if you don’t have stock on hand, use water.)


Step 1:

  • Place the olive oil and shallots in a large, heavy bottomed frying pan and cook over medium heat until the shallots become translucent, 7-10 minutes. Salt and pepper the pork chops , and add them to the pan along with the rosemary.

Step 2:

  • Brown the pork, about 4 minutes on each side, then add the wine. When the wine has reduced completely, after about 3 minutes, flip the chops, then cook for another 3 minutes.

Step 3:

  • Transfer the pork to a platter, add the stock to the frying pan, and stir. Cook for about 2 minutes, until the stock has reduced and formed a gravy. Pour the gravy over the pork chops and serve.