Wednesday, June 9, 2010

Chef Chuck's Italian Pan Fried Pork Chops



Braciole di Maiale Fritto in Padella all'Italiana

These succulent pan fried pork chops were moist and tender flavored by the Marsala wine, olive oil and butter. An earthy taste was detected from the sage and a salty touch from those plump capers. Another quick and simple Italian dish to serve your family and friends.

Italian Pan Fried Pork Chops

2 pork chops
salt and pepper
3 tablespoons olive oil
1/4 cup Marsala wine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons capers
12 sage leaves


Wash and pat dry pork chops, bring pork to room temperature, about 1 hour. Salt and pepper both sides, heat pan add olive oil cook chops on one side for 3 minutes. Flip pork chops lower heat add Marsala wine, butter, garlic, capers and sage leaves. Return heat to medium, tilt pan and spoon gravy onto chops a few times. Cook 2 to 3 more minutes, till internal temperature reaches 150 degrees. Remove pork chops place on a plate, cover with foil and let rest for 8-10 minutes. Serve with a drizzle of olive oil.

8 comments:

  1. Great idea with the Marsala. I can imagine it gives it that special flavor we love. Just look at those thick chops!

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  2. Hi Brigdett, I was also thinking of some white wine in this dish. Yes, Marsala does give us a likable unique flavor! Thank you :)

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  3. Chuck, you almost make me want to go back to eating meat. Hope all is well with you. And for the record, when I did eat meat, pork chops was my favorite type of meat.

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  4. Hello Cooking Lady! I am sorry but this must tell me I am doing a good job! Take care :)

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  5. Another big hit with the family last night.
    The Marsala and sage is a great combination.
    Thanks....... Science Guy

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  6. Hello Science Guy, This is good news one love here! Glad you liked the combo!!
    Thank you :)

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  7. This looks incredibly delicious. Yum!

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  8. Hi Allie, The tenderness was nice! Thank you.

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