You know the drill—first dice the onion, which was smaller and milder than last time. We are still experimenting with the size and variety of onion. we recommend a white or yellow onion--stay away from the strongly flavored reds or amber colored ones.
We used both cream Sherry and dry Marsala wine this time, as well as sage to complement the rich flavors of the pork.
We sweated the onions:
David fried fresh sage sprigs in extra-virgin olive oil until they were crispy (flavoring the oil in the process), then set them aside on a paper towel to drain.
added broth to the risotto.
and the obligatory stirring commences
Then David sprinkled the the chops with a generous amount of sea salt, dredged them through flour, and then placed them in the pan with the seasoned oil. He then sauteed them for about 4 minutes on each side, then set them aside under a foil tent.
David cooks by the clock.
And now it's time for a beer break!
A large bottle of Scaldis is in order.
The butter and Parmesan finish that makes our Risotto extra creamy and delicious:
David then deglazed the pan with about a half a cup of cream sherry, and let it reduce until it was syrupy. The chops were served with the reduction drizzled over them, and a few crispy sage leaves on top.