Okay, so I’ve been wanting to try making some authentic Italian pork for a while now. I finally decided to give it a shot today. Here’s how it went down:
Getting Started
First things first, I needed to figure out what exactly I was going to make. I’ve seen a bunch of different recipes, some with slow-roasted pork shoulder, others with fancy pork loin. I ended up going with a simpler approach – some nice, thick-cut pork chops.
I headed to the grocery store and picked up a couple of bone-in pork chops. They looked pretty good, nice and marbled with fat, which is key for flavor, you know?
Prepping the Pork
Back home, I got everything ready. I took the pork chops out of the packaging and patted them dry with paper towels. Gotta get that surface nice and dry for a good sear. Then, I grabbed my spices.
- Salt (of course)
- Freshly ground black pepper
- Garlic powder
- Dried oregano
- Dried basil
- A pinch of red pepper flakes (for a little kick!)
I mixed all the spices together in a small bowl and then rubbed the mixture all over the pork chops. Really got in there, making sure every bit was covered.
Cooking Time!
I heated up some olive oil in a large skillet over medium-high heat. You want that pan nice and hot before the pork goes in. Once the oil was shimmering, I carefully placed the pork chops in the skillet.
I let them sear for a good 3-4 minutes on each side, until they had a beautiful golden-brown crust. The smell was already amazing!
The Finishing Touch
After searing, I added the following ingredients
- 1/2 cup of dry white wine.
- A few sprigs of fresh rosemary.
I lowered the heat to medium-low, covered the skillet, and let the pork chops simmer for about 15-20 minutes, until they were cooked through. I used a meat thermometer to make sure they reached an internal temperature of 145°F (63°C). Safety first!
The Result
I took the pork chops out of the skillet and let them rest for a few minutes before slicing. And oh man, they were good! Super juicy, flavorful, and that little bit of rosemary and white wine really added something special. I served them with some roasted vegetables, and it was a perfect, simple, and delicious Italian-inspired meal.
Definitely going to make this again. Maybe next time I’ll try it with a different cut of pork, or experiment with some other herbs and spices. Cooking is all about experimenting, right?
