Tuesday night dinner… Let’s see what to cook tonight!
For us Pork chops are always good, no matter how we cook them, but the way we prepare them tonight made this delicious cut of meat even better if possible! We pan-fried lean chops in extra virgin olive oil after dusting them in seasoned flour. To add an extra depth to the dish we added some sliced organic champignon mushrooms, garlic, black pepper and sweet paprika.
As side dish we’ve chosen another all-time favorite, organic mash potatoes seasoned with rock salt cooked with unsalted butter and bits of prosciutto, finishing them off with a dash of freshly grounded black pepper.
The end result a dish with a variety of flavors going from the tenderness of the meat, the earthiness of the mushrooms and the unbeatable creaminess of the mash.We have paired this dish with a generous glass of Aglianico “Trigaio” from the well known wine yards “Feudi di San Gregorio”.