Drowned Pork Chops

Drowned Pork Chops


Serves 4

  • 3 tablespoons unsalted butter
  • 1/4 pound bacon, cut into small pieces (or 1/4 pound pancetta, de-fatted and cut into 1/4 inch cubes)
  • 4 pork chops (or 4 bone-in veal chops)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 thyme sprigs
  • 4 rosemary sprigs
  • 1 cup dry white wine
  • 1 cup chicken broth


  1.     Melt 1 tablespoon of the butter in a large saute pan over medium heat.  Add the bacon (or pancetta) and cook until golden, about 5 minutes.  Remove bacon to a plate, but leave butter drippings in the pan.
  2.     Add 1 tablespoon of butter to the pan.  Dredge the pork chops (or veal chops) in flour, shake off any excess flour, and place the chops in the pan in a single layer.  Cook about 5 minutes on each side, or until golden-brown in color.  Season both sides of the chops with salt and pepper and add the thyme and rosemary.  Cook 1 more minute.
  3.     Deglaze the pan with the wine and cook until the wine has evaporated, about 5 minutes.  Add the chicken broth and return the bacon to the pan.
  4.     Cover the pan and cook for 20 minutes, turning once.
  5.     Remove the pork chops to a platter and cook the sauce over a high heat for about 2 minutes until it reduces to a thick sauce.  Whisk in 1 tablespoon of butter and cook 1 minute.  Pour sauce over the veal and serve.

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