1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1/2 tablespoon chopped fresh Italian parsley
1 (3/4-inch) (2 cm) thick pork chops, bone-in or boneless, fat trimmed
Salt and pepper to taste
1/4 cup flour
3 tablespoons olive oil
1/2 cup white wine
1 cup Chicken Stock (see page 228)
1 tablespoon cornstarch mixed with 2 tablespoons chicken stock (slurry)
Herbed Pork Chops
Costoletta Di Maiale Alle Erbe
Heap the garlic, rosemary, thyme, marjoram, sage and parsley on a cutting board and chop to a fine consistency. Press the chopped herb mixture into both sides of the pork chops, wrap them in plastic wrap and refrigerate for at least 1 hour to let the flavors penetrate the meat.
Remove the plastic wrap and season the chops to taste with the salt and pepper. Sprinkle the chops with the flour, brushing off any excess.
Heat the oil in a large saute pan set on medium heat. When the oil is hot, place the prepared chops in the pan anc cook for 3-4 minutes on each side. Remove the chops to a serving dish and cover with foil to keep warm. Pour the oil from the pan and set it on high heat. Pour in the wine, stir up any brown bits from the bottom of the pan and boil until it has reduced by 1/2. Add the chicken stock and return to a boil. Remove the pan from the heat and stir in the cornstarch slurry. Return to the heat and cook, stirring, for 30 seconds. Season to taste with salt and pepper.
Pour the gravy over the chops and weve immediately.