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Don't Lose Your Head, Make Pork Chops Instead!
On the night of February 26, 1930, Gaetano "Puzza Figa" Portabella, the first boss of what would eventually become known as the Garofalo crime family, was drooling at the thought of Mamma Piatto's restaurant and their home-style Sicilian pork chops. As he sat and waited at his table, the sweet aroma of their signature savory Maiale Braciole Poich Quando sei Assassino in un Riparo that he had ordered wafted enticingly throughout the room.
However, as Portabella enjoyed his appetizers while dinner was simmering, he noticed an associate, Mario "Three Lips" Genovese, (who would later become the namesake of the largest crime family in New York), enter the restaurant in a huff. At the time, Mr. Genovese was an associate of Freddy "Lucky Charms" Lucchese, who was "Joe the Frog" Ascella's top lieutenant. Thinking to invite Genovese to join he and his bodyguard for dinner, Gaetano waved him over, but unfortunately for him Mario pulled a gat and shot both Portabella and his bodyguard through the head before the main course. Genovese left the bodies where they lay, in the front booth of Mamma Piatto's on Amuso Avenue. That dinner was ruined, but your delicious Maiale Braciole Poich Quando sei Assassino in un Riparo will actually stay moist and juicy for several hours when braised in liquid in a tightly covered pan.
Maiale Braciole Poich Quando sei Assassino in un Riparo
Original Recipe from Mamma Piatto's Restaurant in New York City: Serves 6
What you will need:
* 8 scallions or green onions
* 2 tbsp extra virgin olive oil
* 3 garlic cloves, minced
* 1/4 cup raisins
* 3 tbsp pine nuts, toasted and chopped
* salt
* 8 pork loin chops, each at least 2-3 inches thick
(about 15 oz each)
* 1/2 tsp ground black pepper
* 1 cup savory chicken broth
* 1/2 cup of a good, dry white wine
Finely slice the scallions and garlic, and heat 1 tablespoon of the olive oil in a sauce pan over medium heat. Add the minced garlic and scaqllions and cook for 1 minute, then remove the pan from the heat. Now stir in the raisins, pine nuts, and salt to taste.
Now cut a pocket from the rib side of each chop, inserting a knife near the bone. Slice the chops parallel to the surface, widening the pocket as you go. Do not cut through to the other side! Now fill the pockets with the stuffing you prepared. Gently press the chops closed and pat them dry with a paper towel. Now sprinkle the stuffed chops with the pepper and some more salt.
Now in a 12 inch skillet, heat the remaining olive oil over medium high heat, and add the chops to your skillet. Now brown the chops on both sides. Once browned, add the chicken broth and wine to the skillet, and heat it to a boil. Reduce the heat to very low, cover the skillet and simmer at least 1 hour, or until chops are tender and delicious.
Now transfer chops to a platter, keeping them warm until they are served. Increase the heat in the skillet to high and boil the pan juices down until they are reduced to about 3/4 of a cup.
BUON APPETITO! You may now serve the chops with the juices poured over them! We hope you and your Family enjoy the delicious Maiale Braciole Poich Quando sei Assassino in un Riparo!
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