ITALIAN OSSO BUCCO PORK CHOPS RECIPE!

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar flavor without alcohol.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth is lower in calories, while water is a budget-friendly option.

Start by making Sofrito with diced onion, celery, and carrots, cutting them into about half-inch pieces.

Use about 8 garlic cloves, but note that the dish won't be overly garlicky after cooking.

Pat dry the pork chops on both sides to ensure even browning.

Season both sides of the pork chops with sea salt or kosher salt and black pepper.

Sauté the diced onion, celery, and carrots until they are caramelized and soft.

Add minced garlic to the sautéed vegetables and cook for about 1 minute, then remove the Sofrito from the pan, keeping some olive oil in the pan.

Brown the pork chops in the remaining olive oil over medium-high heat; they should brown quickly but not cook through.

Add the Sofrito back into the pan with the browned pork chops.

Incorporate herbs (Rosemary and thyme), canned tomatoes, white wine, and chicken broth into the pan and mix everything together.

Bring the mixture to a quick boil over high heat before reducing to low and covering the pan to finish cooking.

Cook for about 2 hours, checking for doneness when the pork starts to pull away from the bone.

Add chopped parsley at the end of cooking for a fresher flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens