Fratelli Perata Winery

Fratelli Perata Pork Chops with Himalayan Salt

Life needs to by easy sometimes, so this is as straightforward as it gets, and still delivers astounding flavor. Like Bambino Grande, this is really good, even though it seems too easy. Find the best meat you can, ours was cut from a whole pork loin roast graciously provided to us by Alexander’s Fine Meats in San Gabriel.

Per person:

1 - 1 inch thick pork chop, on the bone

Himalayan salt, or any coarse salt, enough to cover the pork chop like pebbles, about 1 tsp per chop

Light squeeze of lemon

Pat the pork chop with paper towels so they are dry. Pre-heat a heavy sauté pan to medium high heat. Place 2 pork chops in the pan, cover with salt. Cook about 5 minutes, or just until the salt begins to clear and dissolve. Flip over and cook about 2 more minutes, or until your desired doneness. We like it a little pink and trust our butcher. Flip the chop over as you move it from the pan to a plate. With the side of the spatula, remove any chunks of salt from the chop.

Squeeze a little lemon juice on the meat. This finish transforms the meat.

Serve with Bambino Grande and a healthy veggie and you are set.