PORCHETTA PORK CHOPS RECIPE - NYT COOKING
Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel. This one comes together so quickly, you can make it on a whim.
Provided by Melissa Clark
Total Time 20 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.
- Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.
- Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
- Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
- Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.
Nutrition Facts : @context http//schema.org, Calories 475, UnsaturatedFatContent 21 grams, CarbohydrateContent 4 grams, FatContent 32 grams, FiberContent 1 gram, ProteinContent 42 grams, SaturatedFatContent 8 grams, SodiumContent 574 milligrams, SugarContent 1 gram, TransFatContent 0 grams
CHEF JOHN'S PORCHETTA | ALLRECIPES
We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.
Provided by Chef John
Categories World Cuisine European Italian
Total Time 9 hours 45 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
- Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
- Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
- Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
- Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
- Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.
Nutrition Facts : Calories 265.7 calories, CarbohydrateContent 2.9 g, CholesterolContent 71.4 mg, FatContent 19.1 g, FiberContent 1 g, ProteinContent 19.8 g, SaturatedFatContent 6.3 g, SodiumContent 1032.1 mg, SugarContent 0.1 g
More about "porchetta ny recipes"
PORCHETTA-STYLE ROAST PORK RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
- Thinly slice roast. Serve with sauce.
PORCHETTA RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.2
- 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
PORCHETTA-STYLE ROAST PORK RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
- Thinly slice roast. Serve with sauce.
PORCHETTA RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.2
- 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
A PORCHETTA PORK ROAST RECIPE - THE NEW YORK TIMES
From nytimes.com
PORCHETTA RECIPE - GREAT ITALIAN CHEFS
PORCHETTA RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
PORCHETTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST) - CHRISTINA'S CUCINA
From christinascucina.com
PORK BELLY PORCHETTA: THE BEST PORK ROAST EVER
From amazingribs.com
TWO CLARKS AND PORCHETTA FOR DAYS: AN UNFORGETTABLE PORK ...
From chewingthefat.us.com
WHAT TO SERVE WITH PORCHETTA - 11 BEST SIDE DISHES ...
From eatdelights.com
OUR FOOD STAFF’S 18 FAVORITE HOLIDAY RECIPES - THE NEW ...
From nytimes.com
RECIPES AND COOKING GUIDES FROM THE NEW YORK TIMES - NYT ...
From cooking.nytimes.com
ALL-BELLY PORCHETTA RECIPE - SERIOUS EATS
From seriouseats.com
PORCHETTA, THE QUICK WAY - THE NEW YORK TIMES
From nytimes.com
RESTAURANT REVIEW: LODI IN ROCKEFELLER CENTER - THE NEW ...
From nytimes.com
VINCE'S GOURMET IMPORTS - NORTH SYRACUSE, NY
From yelp.com