(Rib) Pork chops with Mascarpone and herb reduction

Much to every one's surprise, I am sure, it's not always pasta in my house.   When the fresh Market in Memphis, had these on sale, I just couldn't resist.   The meat was thick and not so fatty.  After all, don't they call pork, the other white meat?  
I must say, the thickness of this cut intimidated me some.   How do you get even cooking without drying it out?  Creating a little pan sauce solves the issue, as this cut demands a little liquid underneath but must be well cooked.     I had some Mascarpone left to use up.   I can't think of a better excuse. 
Ingredients for 4 people
4 rib Pork chops almost 2 inches thick.  Have your butcher cut some to the appropriate thickness.
One skillet (large enough to accommodate your pork chops
Handful of sage, rosemary and Tarragon (use any assortment of each or what you have on hand).
2 tablespoons of olive oil
2 teaspoons of salt
2 teaspoons of pepper
2 tablespoons Parmigiano Butter ( If you can not find this, add some unsalted butter).
1/2 cup white wine
2 tablespoons of Mascarpone 
A few tablespoons of water if your pan gets to dry.
Preheat your oven to 400 degreesF  / bake 
Method:  Place your chops on a cutting board and salt and pepper them evenly.  Make sure to salt and pepper both sides.  
Heat your oil in your skillet to medium.  Hold your hand over the skillet to help determine if the pan is to hot.  You should be able to get pretty close, without touching the pan. 
 Add your butter to the pan along with a few leaves of sage, rosemary and Tarragon.   I had these herbs on hand.   You can use only sage if you like.  The more flavor, the better, as it helps to create a greater depth in the sauce.   As your butter melts, you will begin to notice your herbs are creating a wonderful aroma about the kitchen.  At this point, carefully place your chops in the pan.  Turn your heat up to medium -high and cook.  You will need about 5 minutes on each side.   They will take on a nice, golden color quickly and will finish cooking in the oven. 
When they are nice and golden on each side,  add some white wine and reduce for 5 minutes, carefully moving them about the pan with a wooden spoon.   Place them in the oven for 20 minutes to finish cooking.    Remove the chops from the pan and let rest on a platter with some additional fresh herbs.  Remove any darkened herbs before serving. 
In the pan, melt your Mascarpone and if your pan is to dry, add a few tablespoons of water.   Turn your heat on under your pan to help  everything melt.  Use a wooden spoon to mix. 
Gently pour over your chops and serve with crusty bread and some additional fresh assortment of herbs.   I roasted some red potatoes to go alongside.  
Buon Appetito!!!
Special Note:  If you need to leave these chops in the oven a little longer, be sure to check  by cutting into them.  It doesn't hurt to take a look.  They should not be dry.   They will continue to cook while they are resting.  It just takes practice.   Enjoy!


Looks fantastic!! Love anything that comes with "herb reduction"

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