1/2 cup white wine
2 tablespoons minced fresh rosemary, plus 4 sprigs for garnish
4 bone-in loin pork chops, 3/4 inch thick
1 cup natural pistachios, coarsely ground
1/2 teaspoon sea salt
1/4 cup sunflower oil
2 tablespoons unsalted butter
2 pears peeled, cut in half, cored and thickly sliced
8 dried apricots, diced
1/2 cup white wine
1/2 cup heavy cream or non-fat Half & Half
Preheat the oven to 350°F.
Pour the wine into a 9 x 12 baking dish; stir in the rosemary. Add the pork chops, turning them once in the wine; cover and refrigerate for 30 minutes.
Combine the pistachios and salt in a medium-sized paper bag. Drain the pork chops and shake them well in the nut mixture; set them aside.
Heat the oil in a large oven-proof sauté pan, 12 to 14 inches, and when the oil begins to shimmer, add the pork chops and brown them over medium heat on both sides. Do not be in a hurry to turn them; let them brown well.
Transfer the pan to the oven and bake the chops for 10 minutes.
FOR THE SAUCE
Melt the butter in a small saucepan. Add the pear slices and cook over medium heat until the pears begin to soften. Stir in the apricots and wine. Continue cooking until the mixture begins to thicken and most of the wine has evaporated. Lower the heat and slowly stir in the cream or Half & Half. Cover and set aside to keep warm until the pork chops are cooked.
To serve, place one pork chop in the center of each of 4 dinner plates. Spoon some of the fruit sauce over the chops and garnish with a rosemary sprig. Serve hot.
This recipe is featured on show 1814, Gourmet Meat Dishes – Carne di Buongustaio.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"