There is a quaint little restaurant in the Batignolles neighborhood of Paree that’s been serving unpretentious but quite delicious bistro food for some time. It is both cosy and friendly; prices are, for the most part reasonable, for Paris that is, and generally one leaves with a good feeling and a full stomach. The only downside may be that it’s becoming too well known and as we know, nothing sucks out the life blood of a beautiful spot quicker than hordes of curious foodies and the eventual Tsunami of tourists. With that as my overture, hungry readers will recall that in the past I have presented for your tasting enjoyment some rather excellent pork dishes including Pork Loin Ragout Provencale, Sautéed Pork Chops in Green Peppercorn Mustard Sauce, and the traditional
Pork Chops with Stewed Tomatoes, Capers and Rosemary
Serves 4
Ingredients
1 (14 1/2-ounce) can stewed tomatoes
4 (3/4-inch-thick) bone-in rib pork chops (2 pounds total)
2 tablespoons olive oil, divided
2 garlic cloves, forced through a press
2 tablespoons drained bottled capers
2 tablespoons chopped gherkins
1 rosemary sprig (or teaspoon of dried rosemary)
Sea salt, cracked black pepper
Preparation
Coarsely chop tomatoes
Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.
Deglaze the pan with white wine from your glass, then add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds.
Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes.
Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.
* I doubled the sauce but that’s moi and only because I like extra sauce. Others may choose a stricter interpretation of this recipe. But what fun is that? Go ahead be daring!
Serving suggestions: Your choice of horrors be they boiled sweet carrots, broccoli, noodles or white rice. I would suggest perhaps garlic mashed potatoes, roasted baby red potatoes or fresh green beans.
Now about those wines…
Dobbes Family Estate Pinot Noir, Willamette Valley, Oregon Griffin’s Cuvee 2009
Rozak Pinot Noir, California Central Coast 2006
Quinta de Garrida Dao, Beira, Portugal 2005
Le Mont Demi-Sec, Chenin Blanc, Domaine Huet Vouvray Loire Valley 2008
Chablis Vaudesir Grand Cru, Louis Michel & Fils Burgundy 2010