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.)
- 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.
- 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.
- 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.
About Cesare Casella
Cesare Casella is the Executive Chef and Partner of Salumeria Rosi Parmacotto, with locations in New York City on the Upper West Side (283 Amsterdam Avenue) and the newly opened Upper East Side location (903 Madison Avenue).