by Carl & Gregg Smith
This recipe comes from a winemaker friend Swank & Smith wines Gregg and his chef son Carl. It is rich, decadent, and delicious.
FOR THE GREMOLATA
2 Tbsp. olive oil
1 cup fresh bread crumbs
½ cup chopped walnuts
½ cup minced fresh parsley
1Tbsp. minced lemon zest
Salt to taste
FOR THE PASTA
8oz.orecchiette pasta
FOR THE SAUCE
2 Olivetti oil
1lb. pork loin chops, (½” thick) trimmed, seasoned with salt and pepper
8oz. cremini mushrooms, stemmed and sliced
¼ cup minced shallots
1 minced fresh garlic
2 minced fresh rosemary
½ cup dry white wine
1 ½ cups heavy cream
½ cup grated Pecorino Romano
¼ refreshingly grated nutmeg
Salt and red pepper flakes to taste
INSTRUCTIONS
For the gremolata, heat oil in a nonstick skillet over medium.
Toast bread crumbs and walnuts,3–4minutes; transfer to a bowl to cool. Stir in parsley and zest and season gremolata with salt.
For the pasta, cook orecchiette in a pot of boiling salted water according to package directions; drain and set aside.
For the sauce, heat oil in a large skillet over medium-high until shimmering.
Add pork chops; saute until into chops register 135°, 2 minutes per side.
Transfer chops to a plate, let rest 5 minutes, then dice.
Add mushrooms; cook over medium-high heat until browned,4–5minutes.
Stir in shallots, garlic, and rosemary; cook1 minute.
Deglaze skillet with wine; reduce until evaporated.
Stir in cream and bring sauce to a boil.
Reduce heat to medium and simmer sauce until thickened, 5–6minutes.
Stir in Pecorino Romano, nutmeg, orecchiette, and pork to heat through; season with salt and pepper flakes.
Top servings with gremolata.
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