Pork chops braised in white wine (Costolette di maiale alla Modenese) from The Cooking of Italy (Foods of the World) by Waverley Root and Time-Life Books

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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

  • Rinshin on October 18, 2021

    Made this again since it is very tasty and quick and one of the first recipes I made in my youth. But, unlike the original recipe, I brine ahead now which really improves on succulence and flavor. This time, instead of brining overnight in salt/sugar solution, used shio koji for 6 hours. Recommend brining first. Excellent results.

  • twoyolks on February 24, 2018

    I liked the sauce that went with the pork chops but the pork chops themselves were dry and overcooked.

  • lhudson on December 03, 2016

    Had some pork chops in the freezer and this recipe was perfect for them. I even has all the other ingredients on hand. Great flavor and very moist.

  • Rinshin on January 09, 2015

    One of my favorite pork chop recipes and it's one of the first I made when I started cooking. It's also the first recipe I made for my husband when we were dating. The recipe is easy, but the pork chops really shine in this recipe with wonderful aroma of herbs, wine, savory taste. Great recipe for weeknight dinner. Pork needs to be brined first since pork is too lean in recent years.

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