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Costolette alla Toscana | Juicy Pork Chop in 20 Minutes
(0)
20 min
Quick
Gurkerl Küche
Ein toskanischer Klassiker für Genießer: Saftig gebratene Schweinskoteletts, verfeinert mit frischem Salbei, Rosmarin und Knoblauch. Die cremige Sauce aus aufgeschäumter Butter, feinem Weißwein und einem Spritzer frischer Bio-Zitrone verleiht diesem schnellen Pfannengericht ein unvergleichlich aromatisches Aroma – in nur 20 Minuten servierfertig.
Preparation method
Preparation
Remove the pork chops from the refrigerator about 15 minutes before cooking, pat dry with paper towels, and season both sides with fine salt and ground black pepper.
Lightly crush the garlic cloves with the flat side of a knife. Wash the rosemary sprigs and fresh sage leaves and pat dry. Wash the organic lemon under hot water and cut it in half.
Cooking in the pan
Heat the olive oil in a heavy cast-iron skillet or heavy-bottomed pan over medium to high heat. Add the chops and sear vigorously for 3 to 4 minutes per side until golden brown with a nice crust.
Chef's tip
For particularly tender meat: Set the oven to approx. 70 °C top/bottom heat and let the fried chops rest in it for 5 minutes while the sauce reduces in the pan.
If you would like to serve rosemary potatoes alongside, you can roast small potatoes in advance in the oven with a little olive oil and sea salt until crispy.
70 min
Under an hour
