Pork Chop Marsala

From Gabriel Pellegrini of Sagra in Austin

This week’s recipe for Braciola de Maile al Marsala (Pork Chop Marsala) was ‘rubato’ from Gabriel Pellegrini; executive chef and owner of Sagra Trattoria in Austin, Texas. In Italy, Sagras are community-based festivals that celebrate a local dish or a featured local ingredient. Sagra Trattoria aims to continue that tradition and is located in the historic center of Austin in a rustic old home reminiscent of an Italian farmhouse.

The menu features Italian classics and pizzas such as Margherita, Quattro Formaggi and Prosciutto Arugula which are offered alongside Sagra signature pizzas such as the Sagra with tomato, spinach, pecorino and a fried egg or the Aglio & Salsicca with garlic, broccoli rabe, sausage, chilies and mozzarella.

An open kitchen and the glow of a wood burning stove gives the interior of Sagra a warm and relaxed ambiance and Chef Pellegrini uses organic produce and herbs, house-cured meats and homemade sauces, cheeses, breads and pastas and mozzarella and thin Neapolitan-style crusts which are made in house every day for the wood-fired pizzas.

As a veteran chef and restaurant owner, the only thing new to Chef Gabriel Pellegrini’s recent resume is location, having moved from New York back to his native Texas. Inspired by his own family, Pellegrini remembers family dinners, sometimes lasting up to six hours and he wanted to bring that sense of togetherness to Austin.

Pellegrini has been working in the culinary industry for nearly 20 years and at the culmination his career in New York he was serving as owner and executive chef of three restaurants and also as a consultant to 10 New York area restaurants and was considered an opening specialist in the New York culinary world. Running three popular New York restaurants eventually led Pellegrini to rub elbows with many influential celebrities. He has cooked for big names like Madonna, Seal, Tom Cruise, Nicole Kidman, Robin Williams, Steve Martin, Susan Sarandon, Michael Douglas, Matt Damon, Drew Barrymore and many more.

Missing the much calmer life of the south, Pellegrini shut the doors on his star-studded New York life and headed back to his home state of Texas to open Sagra. Taking pride in his latest endeavor, Pellegrini says, “The building of the restaurant was entirely a family affair. My wife and I did most of the construction ourselves. We want our customers to feel the love we put into this restaurant.”

Trattoria Sagra
1610 San Antonio Street
Austin, Texas 78701
512 535 5988

Pork Chop Marsala is served at Sagra for $19.
This recipe makes 4 restaurant servings.

Pork Chop Marsala Ingredients:
4 x 8ounce pork chops
1 teaspoon olive oil
2 teaspoons butter
1 garlic clove, minced
2 cups all-purpose flour
6 ounces fresh small mushroom caps
2/3 cup sweet Marsala wine
2 tablespoons chopped fresh herbs
1/8 teaspoon white pepper

Steal This Recipe® Step by Step Instructions:
Place pork chops between two sheets of wax paper.
Using a mallet or the dull side of a knife, press down, flattening out evenly.
Dust the pork chops with flour and set aside.
Add 1 teaspoon of butter and olive oil to a skillet over medium heat.
When the skillet is hot, add the pork chops.
Brown them on both sides, turning once after about 5 – 8 minutes.
Add the mushrooms, Marsala wine, garlic and herbs.
Cover and cook for an additional 5-10 minutes or until pork reaches an internal temperature of 160 degrees Fahrenheit.
Remove the pork and cover to keep warm.
Add the remaining butter and reduce to sauce consistency.
Taste for salt and serve immediately.
 

The following nutritional analysis is based on an approximate 6 oz. serving at home.

Nutritional information provided by www.menucalc.com