Braised pork chops with tomatoes, cream, and porcini mushrooms from Essentials of Classic Italian Cooking (page 421) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mary_g6nu0m on April 20, 2026

    This was scrumptious! The final mushroom trick is totally worth it. Served it over polenta to rave reviews.

  • nicolepellegrini on November 20, 2025

    OK, so this recipe (and Marcella's similar slow-cooked pork chop dishes) works, but you absolutely need to cook it however long it takes to break down the meat to braised tenderness. Similar to doing a pork blade steak or any other meat that either needs marinating+fast cook OR slow and low. I have messed up this dish before thinking it was just dry/too long of a cook, but you just have to keep up the faith until it reaches that fork-tender point, whether it's 45 minutes or in the case of the last chops I just made, closer to an hour's time. The reward is a delicious and rich dish that's as hearty as a stew with just a few ingredients and fairly simple preparation.

  • LauraMB on August 16, 2023

    This dish is delicious and quite rich.

  • TrishaCP on April 12, 2016

    As Delys77 says, the sauce is great- just enough cream for balancing the acid from the wine and tomatoes and good umami from the mushrooms. The chops are the problem-I reduced cooking time for mine to 20 minutes with fairly thick chops and they were still a bit dry. I think the advice to try brining first is spot on.

  • Delys77 on November 07, 2013

    Pg. 421 The sauce is delicious, with a great mushroom hit from the reduced soaking liquid as well as the fresh and dried mushrooms. Plus the wine, tomato, and cream are very well balanced in the final sauce. The only challenge keeping this from being a great dish is that the chops were very dry after 45 minutes braising. I may try brining them first next time. I used 3/4 - 1 inch thick rib chops.

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