Savory Pork Osso Buco with Herb-Infused Tomato Sauce
Indulge in this exquisite Pork Osso Buco, a delightful dish that presents tender, center-cut pork chops braised to perfection in a robust and aromatic tomato sauce. This recipe infuses each bite with the richness of fresh herbs and the natural sweetness of sautéed vegetables, making it a comforting meal for any occasion. Though the preparation may seem extensive, the hands-on time is minimal, allowing you to enjoy the enchanting aromas as it simmers. Serve this dish over creamy polenta or alongside crusty bread to soak up the luscious sauce.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
all-purpose flour
2 tablespoons (for dredging)
all-purpose flour
3/4 teaspoon (for seasoning)
salt
1 1/4 teaspoons (for seasoning)
ground black pepper
1/8 teaspoon (for seasoning)
pork loin chops
2 large (center cut, very thick) (dredged in flour)
butter
1 tablespoon (for cooking)
butter
2 1/4 teaspoons (for later use)
extra virgin olive oil
1 tablespoon (for cooking)
extra virgin olive oil
2 1/4 teaspoons (for later use)
onion
1/2 cup, chopped (for sautéing)
onion
1 tablespoon, chopped (for later use)
carrot
1/2 cup, thinly sliced (for sautéing)
carrot
1 tablespoon, thinly sliced (for later use)
celery
1/4 cup, chopped (for sautéing)
celery
2 teaspoons, chopped (for later use)
garlic clove
1, crushed (for sautéing)
tomato sauce
1 (8 ounce) can (for braising)
water
1/2 cup (for braising)
water
1 tablespoon (for later use)
dried basil
1/2 teaspoon (for flavor)
dried thyme
1/8 teaspoon (for flavor)
fresh parsley
2 sprigs (for flavor and garnish)
bay leaf
1 (for braising)
Instructions
1
Begin by preparing the dredging mixture: In a shallow dish, combine the 2 tablespoons of all-purpose flour, 1 1/4 teaspoons of salt, and 1/8 teaspoon of ground black pepper. Mix thoroughly.
2
Dredge the pork loin chops in the seasoned flour mixture to coat them evenly, shaking off any excess flour.
3
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil over medium heat until melted and shimmering.
4
Carefully add the seasoned pork chops to the skillet and brown them on both sides for about 3-4 minutes per side, or until they develop a rich golden crust. Remove the chops from the pan and set them aside on a plate.
5
In the same skillet, add the chopped onion, sliced carrots, chopped celery, and crushed garlic. Sauté the vegetables for about 5 minutes, until they are softened and fragrant.
6
Stir in the 8-ounce can of tomato sauce, followed by 1/2 cup of water, 1/2 teaspoon of dried basil, 1/8 teaspoon of dried thyme, the 2 sprigs of fresh parsley, and the bay leaf. Mix well to combine.
7
Return the browned pork chops to the skillet, nestling them into the sauce. Bring the mixture to a gentle boil.
8
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for approximately 1 hour, or until the pork is tender and easily pulls apart with a fork.
9
Before serving, remove the bay leaf and parsley sprigs. Adjust seasoning if necessary and serve hot, ideally over polenta or with crusty bread on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pork Osso Buco?
It is a comforting dish featuring tender, center-cut pork chops braised in a rich, aromatic tomato sauce infused with herbs and sautéed vegetables.
What cut of pork is best for this recipe?
This recipe calls for two large, very thick center-cut pork loin chops.
How long does it take to simmer the pork?
The pork should simmer for approximately 1 hour or until it is tender enough to pull apart with a fork.
What ingredients are in the dredging mixture?
The dredging mixture consists of 2 tablespoons of all-purpose flour, 1 1/4 teaspoons of salt, and 1/8 teaspoon of ground black pepper.
What fats are used to brown the pork chops?
The chops are browned using a combination of 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil.
How long should I brown the pork chops on each side?
Brown the seasoned pork chops for about 3-4 minutes per side until they develop a rich golden crust.
Which vegetables are used in the sauce?
The sauce includes chopped onion, sliced carrots, chopped celery, and crushed garlic.
How long do the vegetables need to sauté?
Sauté the vegetables for about 5 minutes until they are softened and fragrant before adding the liquids.
What type of tomato base is used in this recipe?
The recipe uses one 8-ounce can of tomato sauce for the braising liquid.
What dried herbs are included in the herb-infused sauce?
The sauce is seasoned with 1/2 teaspoon of dried basil and 1/8 teaspoon of dried thyme.
Are there any fresh herbs used in the cooking process?
Yes, 2 sprigs of fresh parsley and a bay leaf are added during the simmering stage for extra flavor.
How much water is added to the tomato sauce?
1/2 cup of water is added to the tomato sauce to create the braising liquid.
When do I put the pork back into the skillet?
Return the browned pork chops to the skillet after the tomato sauce, water, and herbs have been mixed with the sautéed vegetables.
Should the skillet be covered while simmering?
Yes, once the mixture reaches a boil, reduce the heat to low and cover the skillet for the duration of the simmering process.
What should I do before serving the dish?
Before serving, remove the bay leaf and the parsley sprigs, and adjust the seasoning if necessary.
What are the recommended side dishes for Pork Osso Buco?
It is ideally served over creamy polenta or alongside crusty bread to soak up the luscious tomato sauce.
Can I use a different type of oil for browning?
While extra virgin olive oil is recommended, you can use other high-heat cooking oils, though the flavor profile may change slightly.
How do I know the pork is fully cooked?
The pork is ready when it is tender and easily pulls apart with a fork after about an hour of braising.
Is the garlic minced or crushed?
The recipe specifies using 1 crushed garlic clove to infuse the sauce.
What is the purpose of dredging the pork in flour?
Dredging helps create a golden crust during browning and helps thicken the tomato sauce as it simmers.
Can I substitute the dried basil with fresh basil?
Yes, but you should generally use three times the amount of fresh herbs compared to dried herbs for a similar flavor intensity.
Is this a hands-on or hands-off recipe?
While the total time is long, the hands-on time is minimal, mostly involving the initial browning and vegetable sautéing.
What kind of carrots should I use?
The recipe calls for 1/2 cup of thinly sliced carrots for the sautéed vegetable base.
Can I add more salt and pepper later?
Yes, you should check the seasoning after removing the bay leaf and parsley sprigs and adjust to your taste before serving.
How much celery is required?
You will need 1/4 cup of chopped celery for the main sauce preparation.
Why is it called Osso Buco if it uses pork chops?
Traditional Osso Buco uses veal shanks, but this variation uses thick-cut pork chops to achieve a similar braised texture and flavor profile.
Can I use a different tomato product?
This recipe is specifically designed for tomato sauce, which provides a smooth, consistent texture for the herb-infused braise.
What happens if I don't remove the bay leaf?
Bay leaves are used for flavor but are tough and have sharp edges; they should be removed before serving for safety and texture.
Is the heat high or low during the long cook time?
The heat should be reduced to low once the liquid reaches a boil to ensure a gentle simmer.
Can I make this dish ahead of time?
Yes, braised dishes like this often taste even better the next day as the flavors continue to meld in the refrigerator.