2022 Giro d’Italia - Stage 19: Marano Lagunare to Castelmonte Sanctuary.
Today the riders are slowly elevating, before they face a few climbs, including one Category 1, about 75% of the way through the day. Although the majority of the stage will be in the Friuli region, they’re also dipping in-and-out of Slovenia. I decided to consult Lidia Bastianich one last time for this year’s Giro. She being one of the best authorities in this area because she grew up in modern-day Croatia. However, the region she was raised in actually used to be Italian territory. The dish is a super simple and delicious celebration of pork and cabbage. I hope you enjoy it as much as my family. In the words of Lidia: “Tutti a tavola, a mangiari!”
Braised Pork Chops with Savoy Cabbage adapted from Lidia’s Italy, Lidia Bastianich
1 large head of savoy cabbage
½ stick butter, halved
¼ cup extra-virgin olive oil
4 bone-in pork loin chops
3 sprigs rosemary
½ cup white wine
Bring a large pot of water to a boil. Meanwhile, remove any broken, or sad looking, outer leaves from the cabbage. Slice the cabbage in half, remove the core, and place the halves cut-side down. Then, slice the cabbage into 1.5” wide strips.
When the water comes to a boil, drop in the sliced cabbage and cover the pot. When the water returns to a boil, continue to cook for 10 minutes and crack the lid to avoid boil overs. After 10 minutes of boiling, drain the cabbage and reserve.
Once you crack the lid on the cabbage, place half of the butter and 2 tbsps oil in a large skillet over medium high heat. Season the chops with a little kosher salt and black pepper. As the butter melts away, throw the rosemary into the pan. When it becomes fragrant, move the rosemary to the sides of the pan, and place the chops into the skillet.
Cook the chops for 3 minutes on each side and remove to a platter. Pour in the wine and scrape any brown bits from the bottom. After the wine simmers for a minute, add in the remaining butter and oil. Remove the browned rosemary, shaking any leaves loose. When the butter has melted, add in the reserved cabbage, along with a sprinkle of sea salt, and cook for about a minute.
Then, push the cabbage to the sides of the skillet and return the pork, and any of its juices, to the skillet and cook for a minute on each side, flipping the cabbage when you flip the chops. Serve.
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