I’ve been a-hunting but do you think for the life of me I can find the photo’s for these two recipes? I’ve been searching and searching, and I know I would’ve taken them! Bit sad that I don’t have them too because both of these dishes were amazing in flavour. I could’ve devoured every single tiny morsel to myself!
I of course did not, I shared with the Husband, who also appreciated them as well. He loves pork in all its forms so the chops were always going to be a hit. I have a habit of always preparing the amounts the recipe asks for. It provides for leftovers – which isn’t always good as some foods just don’t taste better next time around. But, I don’t think these even made it to the next day. The Husband was making sneaky trips to the fridge through the night, so when I got up in the morning there was almost nothing left! not even enough for a full lunch. I shouldn’t complain though it means he enjoyed it, yes?
As for the veal….well it was me doing sneaky in the fridge visits, I love all good tomato based sauces. And this tomato based sauce packed a good punch in terms of flavour! I loved it, and it was fairly easy to make, didn’t take that long for me to whip it up, and it has featured on our menu a couple of times since I originally made it. Very happy!
Giada’s Kitchen – New Italian Favourites provides you two great recipes…again I really love this cookbook!
Pork Chops with Fennel & Caper Sauce
¼ cup olive oil
4 boneless pork chops
Salt and pepper
2 small fennel bulbs, thinly sliced (about 2 cups)
2 large shallots thinly sliced
2/3 cup parsley
½ cup dry white wine
1 can of diced tomatoes
½ lemon, zested
2 T drained capers
Heat the olive oil in a large pan. Season the pork with salt and pepper. Then brown for about 4 minutes per side. Set aside and cover loosely. Add the fennel, shallots and 1/3 cup of parsley to the pan cooking over a medium heat until the fennel is browning. Add wine and stir in the tomatoes. Then return the pork to the pan, making sure the pork is nestled and mostly submerged. Cook until the fennel is tender – about 15 minutes. Take out the pork and place on a plate, add in the last of the parsley, the lemon zest and capers to the sauce. Stir and combine all of this before spooning over the pork to serve.
4 boneless veal cutlets
Salt and pepper, to season
4 thin slices of lemon
4 sage leaves
4 large slices of prosciutto
3T olive oil
½ cup dry white wine
½ cup low sodium chicken broth
1 can whole tomatoes, drained and chopped
½ cup heavy cream
Season the veal. Place a slice of lemon on each piece and then top with sage and wrap in prosciutto. Warm a large pan with olive oil and place the meat lemon side up and cook for about 6 minutes. Turn this over and cook for another 2 to 3 minutes until the prosciutto is beginning to caramelise. Remove from the pan and tent with foil. Add the white wine to the pan to deglaze over a high heat. Add the broth and reduce by half. Add the tomatoes, cream and some more salt and pepper. Stirring until it is all combined and hot. Pour some of the sauce over meat and serve the tomato mixture next too.