I adore old sayings in Italy. Many have similar sayings in English. In the bible, Jesus, at the sermon on the mount, says ” Don’t cast your pearls before swine”.Italians say ” Non dare le perle ai porci”.
Actually I adore the idea of pigs wearing pearls. The image tickles me.
This has always been a favorite dish. Fruit is often used in cooking with fatty foods and grapes and sausage are perhaps more classic.
We enjoyed a great Guinea hen with grapes, black pepper and vin santo at a nearby trattoria in Fiano, run by friend of ours.
Often they do sausage and grapes as a lunch during the vendemmia, the grape harvest.
It inspired me to use pork chops for the same idea.
Ingredients
- Pork shoulder chops, they have a little fat and are not as dry
- Fennel pollen
- Vin Santo or Sherry
- Salt/Pepper
- Extra Virgin Olive Oil
Instructions
- Lightly rub the pork chops with fennel pollen ( or ground fennel seeds).
- Saute in olive oil until cooked.
- Turn while cooking to cook both sides well.
- Add the grapes, cut if half,lightly salt and turn up the heat.
- Splash with Vin Santo and add freshly ground pepper to taste.
This winter, not having grapes, I used chickpeas, ceci, instead. They worked really well.I added some grated orange zest which is what we do for a hot salad of chickpeas and sopprassata, Italian head cheese.
So dress up your pork and enjoy!
