Michael Schlow's Pork Chops a la Nona
3 12-ounce double pork chops, bone-in
6 tablespoons extra virgin olive oil
8 small fingerling potatoes, cut in ¼-inch round slices
¼ pound (3 slices) pancetta, chopped
4 cloves garlic, thinly sliced
½ bunch broccoli rabe, lower stems shaved off, roughly chopped
½ cup low-sodium beef stock
½ tablespoon unsalted butter
1 tablespoon fresh rosemary, chopped
½ tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
Thyme and rosemary for garnish
1. Cut the bone from the meat, and toss the bones with 1 tablespoon of olive oil, salt, and pepper and roast in a small sauté pan over high heat. When bones are deep brown in color, remove from pan and reserve.
2. Butterfly the pork, making a slice lengthwise, almost all the way through, to the opposite side . Sandwich the meat between 2 pieces of plastic wrap, and pound to a uniform ½-inch thickness.
3. Make the potato-broccoli rabe mixture: In a large skillet, add 3 tablespoons olive oil. Add the potatoes and cook about 5 minutes. Stir the potatoes and add the pancetta and the garlic slices. Cook another 5 minutes. Turn the potatoes again and add the broccoli rabe. Add the beef stock and stir in the butter. Cook until the broth is reduced but the rabe still has some crunch, about 2 to 3 minutes. Check the seasoning and adjust if necessary.
4. Season the chops generously with salt and pepper. In a large cast iron skillet over high heat, add the remaining olive oil and then add the butterflied chops. Season the second side and sprinkle with rosemary. After 2 to 3 minutes when the meat is golden brown, turn the pork chops and cook on second side for 2 to 3 more minutes.
5. Toss the roasted bones with the balsamic vinegar and adjust seasoning if necessary.
6. Place the pork on a serving platter and top with potato-broccoli rabe mixture and resulting juices. Garnish with the thyme and rosemary and roasted bones.
Sasyr Sangiovese and SyrahPRODUCTION AREA
Region: Maremma, Tuscany
From Rocca delle Macie vineyards in the Maremma coastal district of southeastern Tuscany. GRAPE VARIETIES
60% Sangiovese; 40% Syrah PRODUCTION TECHNIQUES
Carefully selected ripe grapes are harvested by hand. The two grape varieties are separately fermented at carefully controlled temperatures to preserve color and freshness of fruit flavors and aromatics. 15% of the Sangiovese is aged in French oak barriques for a period of six months. The two varieties are then blended and bottled for release. DESCRIPTION
Color: Brilliant ruby red
Aroma: Intense red fruit aromas of ripe cherry, blackberry and raspberry
Taste: A succulent, supple well-structured palate with a silky smooth finish