Braised pork chops with sage and tomatoes, Modena style from Essentials of Classic Italian Cooking (page 422) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

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

  • jenburkholder on September 06, 2021

    I love this dish, though I change it a bit. Made it last night with country style ribs (size of a pork chop but from the tougher blade end and far better for braising). They were thick, so I cut each in half to make 4 thinner chops, 2 with the bone on and 2 boneless. Used more tomato, probably close to 2 cups since I had two massive tomatoes from the garden that needed using. Added a bit more sage to adjust. Braised about an hour, at which time the sauce was lovely and reduced, succulent meat and tasted amazing. I cook a lot of cuisines with many flavors/spices, and making something so simple - sage, tomatoes, salt and pepper - reminds me just how good simple can be.

  • JLDuck on March 04, 2019

    After reading all of the notes I changed the cooking style. Cooked chops and sage separately and combined for 5 minutes at the end. Not the recipe as such but it was succulent and very tasty. Be careful not to add too much cream.

  • Totallywired on January 05, 2019

    Adding: makes the richest, porkiest tomato sauce. As magical/simple as Hazan’s tomato, butter and onion. Toss leftovers with eggy pasta.

  • Totallywired on September 25, 2018

    I have made this a dozen times. You need to add some fat to compensate for the relative leanness of modern pork. Choose heritage pork, or shoulder chops and cook to temperature or, if you are making with loin chops, either reduce cooking time to compensate or increase it so that the pork goes beyond dry and starts to break down, plus mount the sauce with butter to compensate for leaner pork.

  • nicolepellegrini on October 03, 2013

    As much as I generally love Marcella's recipes, this one is not so much of a hit with me. I find the flavors pretty bland and the slow cooking, I feel, needs more liquid. When I've tried making this (twice now) my chops come out dry and tough, and I'm using very high quality pork from my own family's farm.

  • westminstr on November 01, 2012

    Dead simple, yet the flavor is amazing. It's hard to imagine a better way of cooking pork chops. I always use extra sage.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.