View Full Version : Pork Chops Osso Buco

01-11-2009, 11:38 AM
A good hearty meal for a cool evening! I know its usually made with veal shanks, but I had this recipe that used rib end pork chops. Had it with a nice gremolata topping and linguine.

4 rib end pork chops, bone in
salt and pepper
1/4 cup flour
3 tablespoons olive oil
1 cup onions, diced
3/4 cup fennel bulb, cored and diced
1/2 cup carrots, diced
1/2 cup celery, diced
6 cloves garlic thinly sliced
1 tablespoon anchovy paste
2 pieces orange peel
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/3 cup dry white wine
1 can tomatoes diced with juice
1 cup beef broth or chicken broth
1/4 cup orange juice fresh
2 tablespoons balsamic vinegar
1 teaspoon balsamic vinegar
salt and pepper to taste
2 tablespoons fennel fronds, chopped
1 tablespoon pine nuts, toasted and coarsely chopped
2 teaspoons orange zest, minced

Preheat oven to 350F.

Season chops with salt and pepper, then dredge in flour; heat oil in a large ovenproof skillet over medium high. Sear chops on both sides until brown, about 5 minutes per side. Transfer to a plate, discard oil, and return pan to burner.

Build the sauce: Saute vegetables, garlic, anchovies, orange peel, bay leaves, pepper flakes, and salt in the same pan for 5 minutes.

Deglaze with wine and reduce by half, scraping up the browned bits on the bottom of the pan. Stir in tomatoes, broth, orange juice, and balsamic vinegar; add reserved chops. Bring to a simmer, cover and transfer to the oven.

Braise in the oven for 30 minutes. Turn chops over, cover and braise until tender, about 30 more minutes. Transfer chops to a plate and cover to keep warm; discard bay leaves.

Puree 1 cup of vegetables from the braising mixture in a food processor until smooth. Return the pan to medium high heat, stir in pureed vegetables, and simmer until thickened, about 5 minutes.

Finish with balsamic vinegar, salt and pepper.

Make the gremolata by combining fennel fronds, nuts, and zest.

Serve pork chops with sauce ladled over, sprinkled with gremolata.

Serving suggestions: Serve with sauteed gnocchi or linguine tossed with butter and chopped fresh parsley.


01-11-2009, 03:00 PM
I make osso bucco with veal shanks a few times in the fall and winter. I love it with white beans and fresh rosemary from the garden.