Pistachio Dusted Pork ChopsClick to Play

Pistachio Dusted Pork Chops

Costolette di Maiale con Spolverato di Pistachio

Mary Ann Esposito

Italians are not fond of cooked meats served with fruit, but in this pistachio dusted pork chop dish, tradition is side-stepped just a bit and a tasty wake-up flavor is imparted to pork chops when served with a pear and apricot sauce. A word of caution: The best way to keep pork chops from drying out during cooking is to cook them over medium heat on both sides until they just begin to brown and then finish in the oven.

SERVES 4

Ingredients

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


Fruit Sauce

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

Directions

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.

item recipe is featured in Episode 1814 of Season 18.

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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!"

Comments

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  1. Sandra Signorelli's avatar

    Sandra Signorelli

    | Permalink
    Hi Mary Ann. OMG!Your pistachio dusted pork chops were to die for! We loved them, they were a big hit, and they are definitely worth repeating. My husband thought he wouldn't like the pears & dried apricots but they were d-e-l-i-c-i-o-u-s! His 88 yr old father, who is originally from Nicolosi, thought that I served him too much but he cleaned up his plate! Love you, love your show, love your spunk and no nonsense, professional approach to cooking. Thank you for teaching us about Italy and giving us so many wonderful cooking tips!
  2. Elizabeth Lennox's avatar

    Elizabeth Lennox

    | Permalink
    Dear Mary Ann,

    Just watched one of your shows on our local PBS station. My husband and I were mesmerized as you prepared three pasta dishes: penne pasta w/ vodka sauce, farfalle w/ pistachio, and spaghetti a la carbonara ( all were #2007).
    How do we get the recipes? We are anxious to try them and we will now watch your show for more!
    My grandparents came from Italy and I love to make their specialty dishes as well as trying new ones!
    Hope you can answer my question. Thanks in advance.
    Elizabeth

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