Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup Valsevia Ubriaca wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season pork chops with salt and pepper.
4. Sear pork chops in the Dutch oven until browned on both sides, about 3-4 minutes per side. Remove from the pot and set aside.
5. Add chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
6. Add Valsevia Ubriaca wine, chicken broth, tomato paste, and thyme to the pot. Stir to combine.
7. Return pork chops to the pot, making sure they are submerged in the liquid.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 1 hour, or until the pork chops are tender and cooked through.
10. Remove from the oven and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 6g
Protein: 35g
Substitutions for ingredients:
- If Valsevia Ubriaca wine is not available, you can substitute it with any red wine.
- If you don't have chicken broth, you can use vegetable broth or water instead.
Variations:
- You can add sliced mushrooms to the pot when cooking the onions and garlic.
- You can use boneless pork chops instead of bone-in pork chops.
Tips and tricks:
- Make sure to sear the pork chops well before braising them in the liquid. This will help to develop a rich flavor.
- If the liquid in the pot reduces too quickly, you can add more chicken broth or water to keep the pork chops moist.
Storage instructions:
- Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pork chops in the microwave or oven until heated through.
Presentation ideas:
- Serve pork chops on a bed of mashed potatoes or polenta.
- Garnish with chopped parsley or thyme.
Garnishes:
- Chopped parsley or thyme
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the pork chops are tough, they may need to cook for a longer period of time. Return them to the oven and check every 10-15 minutes until they are tender.
Food safety advice:
- Make sure to cook pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Valsevia Ubriaca is a type of Italian wine that is made using partially dried grapes. It is known for its rich, fruity flavor and is often used in cooking.
Flavor profiles:
- The pork chops are tender and juicy with a rich, savory flavor from the braising liquid. The Valsevia Ubriaca wine adds a fruity sweetness to the dish.
Serving suggestions:
- Serve pork chops with a glass of Valsevia Ubriaca wine to complement the flavors in the dish.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Sweet, Rich