Pork Chops au Gratin

Maiale gratinato is a simple but tasty dish from the inland area of the Cilento National Park. Up in the hills, they eat more meat than fish, with many families still raising a pig that they butcher to make salami, prosciutto and other cured goodies that will last the family all year. Of course, part of the rite is fresh meat, too. This is a way to use up old bread, too.

It's very easy to make: you take old bread and crumble it. Place pork chops in a baking pan. Sprinkle the tops with the bread crumbs. Add chopped garlic and minced parsley. Drizzle some olive oil over the tops. Pour a bit of white wine into the bottom of the pan to keep the chops moist. Put it in the oven at 200 celsius/400 fahrenheit. Bake for about 20 minutes until the meat is cooked, adding a bit of wine as needed to keep the pork chops from drying out and the bread crumbs from getting too crispy.

It is delicious with some grated lemon peel and crumbled oregano in the bread crumbs, too!