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Pistachio Dusted Pork Chops

Costolette di Maiale con Spolverato di Pistachio
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.



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


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.



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.


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