Alla contadina, means cooking as done by “peasants,” or people living in the countryside where local vegetables and herbs are use to braise meats. In this recipe, Pork chops are sautéed in a thin “sauce” formed from aromatic herbs, garlic and tomatoes.
Braciole di Maiale alla Contadina
- 4 Pork chops
- 8 oz (200 g) Cherry tomatoes
- 4 oz (100 g) Greek olives
- Sage leaves
- 1 Rosemary sprig
- 1 garlic clove
- Flour to coat chops
- 2 Medium eggs
- 3 tbs Extra virgin olive oil
- Step 1 Wash and dry the rosemary sprig and sage leaves and finely chop. Finely chop the garlic clove and add to herbs.
- Step 2 Pour olive oil into a frying pan, add the herbs and garlic mixture, and cook for a few minutes with low heat to a golden color, without burning.
- Step 3 Beat eggs and place in a bowl. Place the flour in a dish, dip the pork chops in the eggs first, and then flour on both sides. Add the coated pork chops to the pan, and cook gently.
- Step 4 Add the chopped tomatoes, olives, salt, pepper and continue cooking until done..
- Step 5 Place the chop on a serving dish, then scoop tomatoes, herbs and cooking liquid on top and serve hot.