Pork Chops – Shepherd’s Style?

My featured recipe this week is Pork Chops – Shepherd’s Style? I have to get something off my chest before you venture further into this recipe. Shepherd’s Pie is and always has been made with lamb or mutton. A “cottage pie” is made from beef, so I had to do some research to determine why this recipe is called “Shepherd’s?” The only thing I can find is the fact that potatoes are involved, and it sounds better than Pig-Raisers Style.

And in case you are wondering, Shepherd’s Pie has been around since the Middle Ages and is named such due to it being eaten regularly by shepherds. Here in the states, any “pie” that has leftover meat, vegetables and potatoes is referred to as a shepherd’s pie. I’ve decided that the next time I prepare this with beef, I will correctly name it “Cowboy Pie,” because I just don’t get that “cottage” thing either.

Whatever you call it, Lidia’s recipe from Lidia’s Italy serves 6, but I’ve cut it down to two servings just for my fellow empty nesters.

Pork Chops – Shepherd’s Style

Photo credit: Flickr (without added cheese).

Ingredients:

2 bone-in pork loin chops, about 1-inch thick, 6 to 8 ounces each

1/2 teaspoon kosher salt

2 tablespoons + 2 teaspoons all-purpose flour, for dredging

1 teaspoon extra-virgin olive oil

1 large onion, halved and thinly sliced (about 2/3 cups)

1 plump garlic clove, sliced

2 ounces provolone, chunk, preferably imported from Italy

1/3 cup white wine

2 tablespoons pecorino, grated 

Instructions:

In case, like me, you’re wondering what percorina is, it’s a cheese similar to Romano that is made from sheep’s milk. Freshly grated Romano cheese can be used instead, but the American version is made from cow’s milk. If you know of somewhere in the states where we can buy genuine Italian cheeses, please leave a comment.

Sides for the chops include:

String Beans and Potatoes

1 medium Idaho potato, or Yukon Gold potato (about 6 ounces)
1/2 pound fresh string beans, trimmed
2 tablespoons extra-virgin olive oil, plus more for drizzling over the cooked vegetables
2 garlic cloves, peeled and sliced
salt
freshly ground pepper

1. Peel the potato and cut crosswise into 1 1/2 -inch pieces. Pour enough cold water over the potato in a large saucepan to cover by three inches. Bring to a boil over high heat, lower the heat slightly to a gentle boil, and cook 8 minutes. Stir in the string beans and continue cooking until both vegetables are tender, 7 to 8 minutes.
2. Drain the vegetables well in a colander. Heat 1/4 cup olive oil in a wide skillet over medium heat. Scatter the garlic over the oil. Cook, shaking the pan, until golden, about 1 minutes. Slide the drained vegetables into the skillet, season with salt and pepper and cook, stirring and mashing the potatoes to the desired consistency as you do. Drizzle additional olive oil into the vegetables and mix just before serving.

– See more at: http://www.lidiasitaly.com/recipes/detail/814#sthash.jMdcaZxY.dpuf

Broiled Tomatoes with Feta Cheese

Ingredients:

• 2 plum tomatoes
• Salt and pepper to taste
• 1/4 teaspoon Italian seasoning
• 3 1/2 tablespoons crumbled feta cheese
• 1 tablespoon + 1 teaspoon Italian dressing

Preparation:

1. Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with  Italian dressing.
2. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.

This recipe was found on My Recipes, but I’ve cut it down to two servings.

And whether you’re a shepherd, pig raiser, cowboy or Indian Chief….Buon Appetito!