Emilia-Romagna, Italy (more specifically Modena) is known for its savory pork dishes.  This Modena style pork chop preparation is a classic with a few modern twists. Homey, earthy yet fresh and vibrant and amazing alongside Parmesan Risotto.  Pair this dish with a luscious, fruity, medium+ bodied Italian red from Verona such as a Valpolicella; or, try a dry Lambrusco a fruity sparkling from Emilia-Romagna that drinks very well with food.  Serves 4.  Enjoy!

INGREDIENTS

• ¼ cup sugar

• Kosher salt

• 4 pork loin chops (or bone in rib chops), excess fat trimmed

• ¼ cup all-purpose flour

• Freshly ground pepper

• 2 tablespoons extra-virgin olive oil (EVOO)

• 3 large sprigs sage

• 3 cloves garlic, smashed

• 1 lemon, sliced in 6 pieces

• 4 whole pickled pepperoncini, drained

• 1 15-oz can, diced Marzano tomatoes

• 1 cup chicken stock

PREPARATION

1.  Combine sugar and ¼ cup salt in a shallow bowl; whisk in 3 cups water.

2. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes.

3. Remove and pat dry.

4. Put the flour on a plate.  Season pork flour with salt and pepper, then dredge in flour, shaking off excess.

5. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook undisturbed, until golden on the bottom, about 5 minutes.

6. Add sage to skillet, then flip pork to rest on top of sage leaves.

7. Scatter garlic, lemon slices and pepperoncini around the pork.

8. Cook undisturbed, until golden brown, about 5 minutes.

9. Add tomatoes, and chicken stock to skillet and reduce to medium low.

10. Simmer, flipping the pork halfway through, until liquid is reduced by half and the meat is tender, about 15 minutes.