‘Braciola’ has a couple of meanings in Italian cooking. The most famous braciole are the Sicilian beef rolls that are made from meat, herbs and stuffings, rolled, tied and braised. The other meaning is just ‘chops.’ It is the latter, simpler thing we have going on in today’s recipe from The Silver Spoon. Any risk of dry pork is put to bed with a short braise in wine. The meat makes friends with sweetened fruit, just as it does with the classic apples. Remember to snip the fat around the edge or the meat will curl up.
Braciole ai mirtilli
- 4 pork chops
- Plain flour for dusting
- 25g butter
- 3 tbsp olive oil
- 175ml red wine
- 600g blueberries
- About 100g clear honey
- Sea salt
Pre-heat an oven to 180˚C.
Macerate the blueberries using a food mill, or blend them and then pass them through a sieve to get rid of the skins. Stir in the honey to taste. Set aside.
Snip the fat on pork chops to prevent curling. Heat a Dutch oven to high with the oil and butter.
Dust the chops with flour. Sear the chops on their edge in butter and olive oil to melt the fat a bit, and then brown a bit on each side (couple of mins per side, tops).
Add the red wine and reduce a bit so that the upper surface of the chops are no longer submerged. Season with a bit of salt.
Spread the chops over with the blueberry mix, cover the pan, and place in the oven for 15 mins.
Once done, rest covered for 10 mins Serve the chops with some of the braising liquid, and some extra blueberry mix on the side.
Running fruit through a food mill results in a lot of loss of material. Therefore, we have tripled the blueberry quantity from the original 200g so that you definitely have enough puree left to work with.