Recipe: Braciole di Maiale con Mele e Vermut

(Pork chops with apples and vermouth)

This simple yet sophisticated pork chop recipe from Michael Anthony’s offers a refined twist on your dinner table. The inclusion of apples and vermouth enhances the traditional Italian concept, adding layers of sweetness and depth to the pork. 

Michael Anthony’s Cucina Italiana

Braciole di Maiale con Mele e Vermut

Ingredients

Two 8-10-ounce pork rib chops

1/4 cup grapeseed oil*

1/4 cup finely-minced pancetta*

1 cup medium diced and peeled yellow 

or red delicious apples

1/4 cup golden raisins

1/2 cup sweet vermouth

1 1/2 cups demi-glace*

1/4 cup heavy cream

2 tablespoons unsalted butter

Salt and white pepper

Directions

[1] Place pork chops on a cutting board and lightly pound them using a meat pounder.

[2] Heat grapeseed oil in a large, oven-safe sauté pan over high heat. Season chops with salt and pepper, place in hot oil and sauté approximately 2 minutes per side until slightly light golden brown. Add pancetta to the pan and allow pancetta to slightly brown. Once the pancetta is slightly browned, add the sweet vermouth and deglaze the pan. Add diced apples and raisins and then cover all ingredients with the demi-glace.

[3] Place pan in a 450-degree oven for 10 to 12 minutes. Remove from oven and transfer pork chops to a serving plate.

[4] Return the sauce to the stovetop over medium heat. Add heavy cream and let simmer for approximately 2 minutes. Whisk in butter and adjust seasonings with salt and pepper to taste. When sauce becomes smooth and slightly thick, spoon sauce over chops and serve immediately.