This fall/winter my wife and I are making it a point to try different variations on the meat that we use in our sunday sauce (or gravy). Typically we used hot sausage, meatballs, pork rib and pork braciole.
This past Sunday our pork store in Westchester County NY was out of ribs so the owner recommended using pork chops instead. His advice was to drop them in raw and let them cook in gravy, but instead I browned them for about a minute and then added to the gravy. Suffice to say, the gravy was excellent and the pork chop, which we ate in our meat course after the pasta, was unreal. Has anyone ever tried using pork chops in their sunday sauce? I think the bone added some wonderful additional flavor notes to the mix.
For the record, the meat used in the gravy was as follows:
My wife wanted to add her beloved meatballs but I won the battle this time as I feel that they make the sauce greasier due to oil that is absorbed in frying. I've raised this point on our blog and some readers replied that they avoid the grease runoff by not frying the meatballs and just dropping them in raw and letting them cook in sauce. I would think that would cause them to break up in the sauce though. Any thoughts?
I have a picture of the gravy with penne and a bit more wriiten about it here: