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Braciole di Maiale al Vino Rosso
Pork chops braised slowly in red wine with rosemary and juniper — deeply savoury and falling off the bone.
Ingredients
Instructions
Brown pork chops in olive oil over high heat 2 minutes each side.
Remove chops, sauté onion in same pan until golden.
Add garlic, juniper and rosemary, cook 1 minute.
Pour in red wine and stock, scrape up browned bits.
Return chops to pan, cover and braise on low heat 1 hour.
Uncover, reduce sauce until glossy and coats the back of a spoon.
Serve chops with sauce spooned generously over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
