Pork Chops a lá Cannellini with Ucelleto

Like several recipes that are my favorites, this one also comes from Nick Stellino. His cooking show still runs on PBS and I try to record every one of them so I can watch and rewatch each show. Nick is a great Chef and an awesome storyteller. This recipe reminds me a lot of a very basic Southern meal we had when visiting my Great Aunt Hallie Dellinger, only with an Italian twist.

The first time I took Suzanne to meet my Aunt Hallie and Uncle Dorse, we were visiting with my Grandparents, Speed and Grace Whitesides, in Charlotte, NC. I called ahead of time to be sure it was convenient for them. God bless my Aunt Hallie, she lost a lot of her hearing as she got older and tended to talk extremely loud. When I got her on the phone, I held the receiver at least 12 inches from my ear and could still clearly hear everything she said. Aunt Halley said she was “tickled” to have us out, and said she would “make a little something for lunch”. I knew what that meant, so I pleaded with her not to make a fuss. She insisted she would not and said, “Ya’ll come on now. We’ll have a nice visit and a little lunch.”

It was a very memorable visit, one of my last with her before she passed away. Of course, her “little something” was, pan fried pork chops, pinto beans, white rice, bacon seasoned green beans, country fried steak, fried chicken, fresh corn, cut from the cob, turnips, butter beans, scratch made buttermilk biscuits, sweet potato pie and pecan pie. Pitchers of “sweet tea” and home made jam for any leftover biscuits. That was Aunt Hallie’s way of saying, “I love you Darlin'” and she said it often.

***Her cooking was an expression of her love for people*** – 8/28/85

***Strong and quiet, he always welcomed us*** – 8/28/85

Funny how I connected Nick’s recipe to this memory when I ate it for the first time, but it probably was triggered by Nick sharing how this dish was one his mother often made.

So, this recipe is good for two people and can be scaled up for more servings.

Prep time: 6 Hours – Cooking time: 20 minutes

Ingredients

1 – Glass of favorite wine for Chef

2 – Pork chops

1 15oz – Can Cannellini Beans, drained

4 – Garlic cloves, chopped

1 – Onion, small, chopped

2T – Rosemary, fresh, chopped

2T – Basil, fresh, chopped

1/2Can – Tomatoes, about 14 oz of 28oz can,San Marzano are best, peeled, chopped, save 1C of the juice from the tomatoes

1/4t – Red pepper flakes

2T – Pork chop rub, your favorite

3T – Salt

3T – Sugar

2C – Water

Extra Virgin Olive Oil

2T – Butter

***Prepping right means cooking right. Get your ingredients together.***

Making The Magic

The secret to making these pork chops tender and juicy is the majority of the prep time. It may take 6 hours, but you get to sit or do something else for most of that time. We’re going to brine the pork chops for at least 5 to 6 hours.

Combine the water, salt and sugar, in an air-tight container or plastic bag, stirring until dissolved. Drop in the pork chops and let them marinate in the brine for at least 5 to 6 hours in the fridge.

***Turn occasionally to ensure it marinates on both sides.***

About 20 minutes before you want to eat, begin prepping the rest of your ingredients.

Chop the onion, garlic, fresh basil and fresh rosemary.

Drain the tomatoes, saving 1C of the juice. Save the remainder of the juice if you want to store the leftover canned tomatoes in the juice. Finely chop the tomatoes, set aside.

To make the “Ucelleto” add the Extra Virgin Olive Oil to a large sauté pan and heat to medium. When you see the oil start to swirl in the pan add the onions and garlic. Sprinkle some of your favorite pork chop rub into the mixture and continue to cook the onions and garlic. Next add the chopped Basil and Rosemary, stirring constantly and cooking until the onions are translucent. At this stage the fresh herbs, garlic and onions start to release their flavors and aroma. Take a deep breath and enjoy it! Add the Red Pepper flakes and stir in. Once it’s all blended add the chopped tomatoes and the beans. Stir all of it thoroughly. Finally add the tomato juice that you set aside. Bring it to a fast simmer, then move it to a back burner and reduce the heat to let the Ucelleto simmer while you cook the pork chops.

Preheat some extra virgin olive oil in another pan. Take the pork chops from the brine and pat them dry. Rub the dry pork chops with olive oil and then sprinkle your favorite pork chop rub over both sides of the pork chops. Pan fry the pork chops on medium heat for about 2 minutes per side. Add the butter to the pan. Once melted, spoon the butter over the pork chops, coating them thoroughly, letting the butter glaze the pork chops and helping them to finish the cooking in the pan, about 2 more minutes. Remove the pan from the heat.

Bring the simmering Ucelleto back to the medium burner and move the pork chops to the pan. Gently settle and push the pork chops into the Ucelleto and let them cook, covered, for about 5 minutes.