Prep 20 mins
Cook 1 hr
This is very similar to my recipe for Veal Osso Buco, but is a very tender pork chop dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
- 2 tablespoons all-purpose flour, plus
- 3⁄4 teaspoon all-purpose flour
- 1 1⁄4 teaspoons salt
- 1⁄8 teaspoon ground black pepper
- 2 large pork loin chops (center cut, very thick)
- 1 tablespoon butter, plus
- 2 1⁄4 teaspoons butter
- 1 tablespoon extra virgin olive oil, plus
- 2 1⁄4 teaspoons extra virgin olive oil
- 1⁄2 cup onion, chopped, plus
- 1 tablespoon onion (chopped)
- 1⁄2 cup carrot, thinly sliced, plus
- 1 tablespoon carrot (thinly sliced)
- 1⁄4 cup celery, chopped, plus
- 2 teaspoons celery, chopped
- 1 garlic clove (crushed)
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup water, plus
- 1 tablespoon water
- 1⁄2 teaspoon dried basil
- 1⁄8 teaspoon dried thyme
- 2 sprigs fresh parsley
- 1 bay leaf
- In a shallow dish, stir together flour, salt, and black pepper.
- Dredge meat in seasoned flour.
- In a large skillet, melt butter with oil over medium heat.
- Brown meat.
- Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan.
- Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
- Return meat to pan.
- Bring to a boil, and reduce heat to simmer.
- Cover, and cook for 1 hour, or until tender.
I made this and loved it! the only things I did differently was, I deglazed the pan with a little chardonnay and baked the pork in a dutch oven @ 300 for 2 hours.
Osso Bucco is traditionally made with shin, and this is what I used. Consequently, cooking time was longer - about 2 hours in a 155C oven. End result was delicious!
This was a fantastic addition to my normal rotation, but next time I would eliminate the salt from the flour mixture. I deglazed the pan with 1/4 cup of dry white wine and I baked, lid on in a 325 degree oven for two hours and served it over risotto.