Ingredients
8rosemary branches,(6-inch-long)
4clovegarlic
½cupextra-virgin olive oil
4pork chops,(¾-inch-thick) boneless
salt and freshly ground black pepper,to taste
8sliceslardo,or unrolled pancetta, very thin slices
½cupdry white wine
1cupchicken broth,low-sodium
1lemon,finely grated zest
⅛tspred pepper,crushed
2tbspgreen peppercorns in brine
Preparation
Using the fingers, strip off the leaves from the bottom 4-inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons
In a large, shallow dish, mix the chopped rosemary with the minced garlic and ¼ cup of olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade, and turn to coat. Let stand at room temperature for 1 hour.
Wrap 2 slices of the lardo around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.
In a large skillet, heat 3 tablespoons of olive oil. Add the pork chops and cook for about 3 minutes over moderately high heat until richly browned on the bottom.
Turn the chops and cook over moderate heat for about 4 minutes longer until browned on the second side and just cooked through. Transfer the pork chops to a platter and keep warm.
Pour off the fat in the skillet and add the remaining olive oil. Add the crushed garlic and cook over moderately high heat for about 1 minute until golden brown.
Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons.
Add the chicken broth, grated lemon zest, and crushed red pepper and boil for about 8 minutes until reduced to ½ cup. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns.
Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.
