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recipe pork chop osso bucco - fluffenutter - 05-18-2006
I saw the picture of pork chop osso bucco in cuisineathome in the doctors office and someone had torn it out. Does anyone have it and would share it. Thanks from sunny florida
Re: recipe pork chop osso bucco - TwilightKitten - 05-18-2006
I'll post it in a little bit...have to type it up first!
Edited to add: Oh, yeah...welcome to the forum!
Re: recipe pork chop osso bucco - farnfam - 05-18-2006
You'll be glad too when you get it Fluff, it looks yummy and Tammy does such a good job on stuff. So have you given us your intro yet?
Cynthia
Re: recipe pork chop osso bucco - TwilightKitten - 05-18-2006
C@H Pork Chops Osso Buco – Issue 55
Makes 4 Chops; Total Time: About 1 ½ hours
FOR THE CHOPS—
SEASON, DREDGE, AND SEAR IN:
4 rib-end bone-in pork chops, 1” thick (8 oz each)
Salt and pepper
¼ cup all-purpose flour
3 T. olive oil
SAUTE:
1 cup onions, diced
¾ cup fennel bulb, cored and diced
½ cup carrots, diced
½ cup celery, diced
6 cloves garlic, thinly sliced
6 anchovy fillets, minced or 1 T. anchovy paste
2 strips orange peel
2 bay leaves
¼ t. red pepper flakes
¼ t. kosher salt
DEGLAZE WITH, STIR IN, AND BRAISE:
1/3 cup dry white wine
1 can diced tomatoes with juice (15 oz)
1 cup beef or chicken broth
¼ cup fresh orange juice
2 T. balsamic vinegar
Seared pork chops
FINISH WITH:
1 t. balsamic vinegar
Salt and pepper to taste
FOR THE GREMOLATA—
COMBINE:
2 T. fennel fronds, chopped
1 T. pine nuts, toasted and coarsely chopped
2 t. orange zest, minced
SERVE WITH:
Sauteed gnocchi or linguini tossed with butter and chopped fresh parsley
Preheat oven to 350 degrees.
Season chops with salt and pepper, then dredge in flour; heat oil in a large ovenproof skillet over medium-high. Sear chops on both sides until brown, about 5 minutes per side. Transfer to plate, discard oil, and return pan to burner.
Saute vegetables, garlic, anchovies, orange peel, bay leaves, pepper flakes, and salt in the same pan for 5 minutes.
Deglaze with wine and reduce by half, scraping up the browned bits on the bottom of the pan. Stir in tomatoes, broth, orange juice, and 2 T. vinegar; add reserved chops. Bring to a simmer, cover, and transfer to the oven.
Braise in the oven for 30 minutes. Turn chops over, cover, and braise until tender, about 30 more minutes. Transfer chops to a plate and cover to keep warm; discard bay leaves.
Puree 1 cup of vegetables from the braising mixture in a food processor until smooth. Return the pan to medium-high heat, stir in pureed vegetables, and simmer until thickened, about 5 minutes.
Finish with 1 t. vinegar, salt and pepper.
Combine fennel fronds, nuts and zest for the gremolata.
Serve chops with sauce and gnocchi or linguine. Top with gremolata.
Re: recipe pork chop osso bucco - fluffenutter - 05-24-2006
thanks so much for the osso bucco recipe it looked so great in the
magazine. I am granny, with an ocd for recipes, and have
for years.
Re: recipe pork chop osso bucco - cjs - 08-06-2011
Well, well - thanks to anon for looking at this one. I missed it and it sure sounds good!!
Re: recipe pork chop osso bucco - Mare749 - 08-06-2011
Sure does! Thanks anon!
Re: recipe pork chop osso bucco - Gourmet_Mom - 08-07-2011
Yum!