Sunday, October 26, 2014

Pork Osso Buco

Traditionally made with veal shank, pork loin chops are a great inexpensive substitute.  Cook this dish low and slow for rich flavor and tender meat.

Prep Time:  15 minutes
Cook Time:  1 hour 40 minutes
Makes 4 servings

2 tablespoons all-purpose flour
Salt and pepper
4 boneless pork loin chops, about 1½ to 2 inches thick
2 tablespoons olive oil
1 large onion, sliced
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, sliced
½ cup white wine
3 cups Emeril’s Organic Beef Stock
3 tablespoons tomato paste
3/4 teaspoon dried thyme leaves

Mix flour with ¼ teaspoon each salt and pepper.  Coat pork chops in flour.  Heat oil in large, deep skillet over medium heat and brown chops.  Remove and set aside.

Add onion, celery, carrot, garlic and ½ teaspoon salt and cook 5minutes or until vegetables soften, stirring occasionally.  Add wine and bring to a boil for 1 minute.  Stir in remaining ingredients.  Return pork to skillet and bring to a boil over high heat.  Reduce heat to low and simmer, covered 1½ hours or until pork is very tender.

Serve over creamy polenta or mashed potatoes, if desired.

Recipe developed for Emeril's Seasonings

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