Pork Chops with Nancibella Sauce
Chef Nick Stellino
(Nick Stellino Cooking with Friends)
Pork Chops with Nancibella Sauce is a wonderful creation by Chef Nick Stellino. In two of his videos, Chef Stellino skillfully shows us how to prepare this delicious sauce using grenadine. Grenadine is basically pomegranite juice that is used in the making of different cocktails.
Along with the sauce, Chef Stellino shares his technique for making perfect pork chops. By brining the chops in a solution of water, sugar and salt, the chops will be moist and tender every time.
He also recommends that the Pork Chops with Nancibella Sauce be served with sautéed string beans. This is a great recipe I’m sure you will enjoy.
4 pork chops, bone-in, center cut, totaling 2 to 2 1/2 pounds
Salt and pepper to taste
2 tablespoons of Pompeian Extra Light Olive Oil
3 tablespoons softened butter (optional)
For the marinade
2 cups of water
2 tablespoons of granulated sugar
1 tablespoon salt
For the Nancibella Sauce
4 tablespoons Pompeian Extra Virgin Olive Oil
1/4 teaspoon of red pepper flakes (optional)
1 medium white onion or 5 small shallots, peeled and finely chopped
2 tablespoons of fresh Italian flat leaf parsley
2 tablespoons of fresh thyme leaves, loosely packed
2 cloves of garlic, finely chopped
1 cup of sherry
1/4 cup of grenadine syrup
1 tablespoon of Worcestershire sauce
4 cups of chicken stock
Salt and pepper to taste
Place the pork chops in a resealable plastic bag.
Place the water, sugar and salt in a small bowl, stir well to incorporate.
Pour over the chops in the bag.
Seal the bag shut and marinate the chops in the fridge for at least 5 hours or overnight for better results.
When the chops are marinated, begin making the Nancibella sauce.
Pour the extra virgin olive oil into a large saucepan and cook over high heat until it starts to sizzle.
Add the red pepper flakes (optional), white onion, and fresh herbs.
Reduce the heat to medium and cook , stirring well , for 3 to 4 minutes until the onion starts to soften.
Add the garlic and cook for 1 more minute, stirring well.
Add the sherry, grenadine and Worcestershire sauce, and increase the heat to high.
Stir well until reduced by two-thirds, about 3 to 4 minutes.
Add the chicken stock, bring to a boil and cover.
Reduce the heat to low and cook for 40 minutes.
Strain the sauce through a fine sieve, pushing the pulp through with a rubber spatula and trying to extract as much liquid as possible.
Bring the strained sauce to a boil over high heat.
Reduce the heat to medium and cook for 8 to 10 minutes until the liquid reduces by about one-third and reaches a thick consistency.
Keep sauce warm until ready to use, or store, covered, in the refrigerator once it cools down.
The sauce can be made up to 2 days ahead.
Take the chops out of the marinade and pat dry with a paper towel.
Discard the marinade.
Sprinkle the chops with salt and pepper to taste.
Brush each side of the pork chops with the extra light olive oil. You do not need to use it all.
You can cook the chops in a hot sauté pan.
Heat the pan and 1 tablespoon of extra light olive oil over medium-high heat dor 3 to 4 minutes per side.
Place the chops on a tray and cover with aluminum foil.
Bring the Nancibella Sauce to a boil in a saucepan large enough to hold all of the chops.
Add the chops and reduce the heat to a simmer.
Cook the chops, basting them with the sauce, for 2 to 3 more minutes over medium-low heat.
Place each chop in an individual serving dish.
Bring the sauce to a boil over high heat, and cook for1 to 2 more minutes until it thickens to a desired consistency.
Add the optional butter, swirling it in the pan until it melts completely.
Pour the Nancibella Sauce over the chops and serve.
Sautéed green beans make a perfect accompaniment.
Serves 4 people Visit Nick Stellino's website and watch him make this delicious recipe
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