Braciola di Maiale con patate e funghi

Happy New Year!

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Cigliuti Barbaresco Serraboella DOCG 2019 featured in the premium case for January 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Braciola di Maiale con patate e funghi
Pan-seared Pork Chop with Mashed Potatoes and Oyster Mushrooms

Serves 4
Prep time: 20 min
Cook time: 35–40 min

Ingredients

Pork chops:

• 4 bone-in pork chops (~200 g each), room temperature

• 2 tbsp extra-virgin olive oil

• 2 garlic cloves, smashed

• 1 small shallot, sliced

• 2 sprigs fresh rosemary

• Salt and freshly ground black pepper

Mashed potatoes:

• 1 kg potatoes, peeled and diced

• Water, for boiling

• Salt

• 80 g unsalted butter

• 50 g Parmigiano Reggiano, grated

• 100 ml cream

Oyster mushrooms:

• 400 g oyster mushrooms, cleaned

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• Salt and pepper

Pan sauce:

• 100 ml dry white wine

• 1 tbsp unsalted butter

• Salt

Method

Mashed potatoes:

• Place diced potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil.
• Cook until tender, then drain and return to the pot.
• Mash with butter, Parmigiano, cream, and salt. Keep warm.

Oyster mushrooms:

• Heat olive oil and butter in a skillet over medium-high heat.
• Add mushrooms, season with salt and pepper, and sauté until golden and crisp. Keep warm.

Pork chops:

• Season pork chops with salt, pepper, and a drizzle of olive oil.
• Heat 2 tbsp olive oil in a heavy skillet over medium-high heat. Add garlic, shallot, and rosemary.
• Sear pork chops 4–5 minutes per side, until golden brown and internal temperature reaches 60–63 °C (140–145 °F). Remove chops and let rest.

Pan sauce:

• Deglaze the pork skillet with white wine, scraping up browned bits.
• Stir in butter and reduce slightly. Season with salt.

Plating:

• Spoon mashed potatoes onto each plate.
• Top with sautéed oyster mushrooms.
• Place a pork chop on top and drizzle with pan sauce

Buon Appetito!