One custom I love about Italy is the small portions of meat they serve as a second course. Ask your butcher to cut the pork chops to about ½-inch (1.3 cm) thick, with the bone left in. The chops are baked in the oven, and because they are so thin it takes no time at all. The simplicity of Italian cooking is that the true flavors of the food shine through, as is the case with these delicious pork chops seasoned only with oregano, salt, and olive oil. Serve them with Insalata Estiva.
Coming Home by Rosanna Bowles; copyright 2010; Stewart, Tabori and Chang
|6 pork chops||1 bunch fresh oregano, chopped|
|Extra-virgin olive oil||sea salt|
Preheat the oven to 350°F (177°C) (Gas mark 4).
Arrange the pork chops on a rimmed baking sheet.
Drizzle lightly with oil. Sprinkle the oregano over the chops and season with salt to taste.
Bake for about 20 minutes, until the pink at the center is just gone; be careful to not overcook them or the chops will be dry. Serve immediately.
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