Name: Pork Osso Buco
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 serving(s)
Ingredients: 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

5

Recipe by Alan Leonetti

5

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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.

Ready In:: 1hr 20mins
Serves:
Units:

Nutrition Information

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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

@Alan Leonetti

Contributor

@Alan Leonetti

Contributor

"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."

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photo by jodes229

11/17/2014
review by jodes229

11/16/2014

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!
review by Cook4_6

12/20/2011

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.
review by Shef Tom

10/8/2010

Thanks for mapping out the basic recipe. I made this using half of a boston butt that I sliced into 4 pieces probably 1/3 to 1/2 pound each. I used 1 medium onion, a cup of carrots and celery each and 5 cloves of garlic a can of diced tomatoes and seasoning to taste. I cooked it in a enameled pot for a little over an hour and served over brown rice that I cooked with a beef broth. Excellent, easy big meal, I'll try it again for a larger group using the oven and larger pans.
review by Mama Cee Jay

2/28/2009

I made this dish as a belated Valentines dinner for hubby. He loved it! As with the other reviewer, I baked in oven for 2 hours at 325 degrees. (It was not tender after just one hour.)