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Modenese Pork Chops

Modenese Pork Chops

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Stephanie Knewasser

Stephanie Knewasser

Everyone who has this loves it! It's surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
  2. Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.
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Reviews

naples34102
331

naples34102

3/10/2008

A pretty darned accurate and authentic style of traditional Italian cooking! (See, we DO eat more than pasta and pizza, although this IS good with pasta, or roasted potatoes too!) Use olive oil and, if you can, fresh rosemary. And be sure not to overcook your chops or they'll be tough and dry. Growing up we always prepared chicken this way too--particularly good with a cut up fryer rather than boneless chicken breasts as you want to cook this long enough to infuse all these wonderful flavors into the meat. Simple yet delicious.

Jay Eubanks
264

Jay Eubanks

12/26/2008

I made these for the first time a year and a half ago. It is a great recipe. I do cut the salt to 1/2 teaspoon and actually increase the wine to almost a full cup. This allows a nice amount of sauce. For those who experience "tough" chops, the key to this recipe is thickness. The thicker the chop (get as close to 1-inch as you can) the better. Breakfast-cut or traditional pork chops will not work. They are too thin and will dry during the browning stage. Use the thicker center cuts and they will turn out great! Like other reviewers, I slice fresh yellow onion and mushroom and add them in the last few minutes of simmering. If you're looking for a new spin on comfort foods, this is the recipe for you to try! Goes perfectly with mashed potatoes and green beans sauteed in soy sauce and minced garlic.

Cereal Killer
160

Cereal Killer

11/2/2006

Very good recipe for pork chops. I used olive oil instead of butter to brown the chops, since I didn't have any wine on hand I used apple juice (the light apple flavor was great with the pork), and I just cooked and turned them until they were done. Came out great! Delicious and pretty tender. Great mix of flavors.

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