Braciole or Italian pork chops are a practical dish that you can make on a busy day with few ingredients and not a lot of meticulous cooking. So grab a pan and some pork chops and let’s begin making braciole.
Tasty and spiced with aromatic herbs, it’s an easy meal to make and savour accompanied by a side dish of potatoes.
- Pork chops 4 ( * )
- Peanut seed oil to taste
- Butter 50 g
- Garlic 2 cloves
- Sage to taste
- Thyme to taste
- Salt to taste
- Rosemary to taste
For the side dish
- Spring onions 200 g
- New potatoes 350 g
- Brandy ½ coffee cup
- Maldon salt to taste
- Black pepper to taste
Start to prepare the pork chops.
Wash and pat the chops well with absorbent paper. Salt them generously and leave them aside for ten minutes.
Pour water into a high-sided pan and bring to a boil.
Wash the potatoes, and cut them into larger wedges without removing the peel.
When the water comes to a boil, pour in the cleaned potatoes and onions. Add salt to taste and cook for 5-8 minutes after boiling until they are soft. Then drain and set aside.
In the same pan, heat the peanut seed oil.
Place the pork chops in the pan and leave them to cook for 3-4 minutes. Turn them to brown on the other side too.
Once a nice crust has formed on both sides, add the butter in cubes.
Season with whole garlic, sprigs of thyme, rosemary and sage leaves.
Cook for a total of about 8-10 minutes (until you reach an internal temperature of about 65° which can be measured with a food thermometer)
Once cooked, move them onto a plate with the cooking juices to soak in the aromas.
Cover with aluminium foil and let rest for 10 minutes.
In the same pan, add potatoes and onions and let them colour for a few minutes.
Salt, pepper, and mix with brandy.
Once the potatoes are nice and golden, serve them with the braciole.