This recipe for maiale in umido is a family classic. It's easy to make and delicious to eat. I would even advise you to make too much and freeze the spare meat to eat at a later date. This was my mother's standby. We all used to love it when she made it as it was so tasty.
Just one point for those who can't speak Italian, maiale is pork.
For two people you will need:
2 good size chops
1 glass of dry white wine
1 clove of garlic. I usually use smoked garlic as I find it sweeter than the ordinary stuff, but if you can't get it the usual will do.
1/2 stock cube.
1 teaspoon of finely chopped rosemary.
Par-boiled potatoes: as many as you feel that you can eat.
Fry the chops in a large pan that has a lid. You will need to put the lid on later.
When they are brown, add the chopped garlic and a few seconds later add the white wine and allow it to bubble up to cook off some of the alcohol.
Add the crumbled stock cube and if the dish is too dry then add a half glass of water. Cover and allow to cook until the chops are almost tender.
Add the par-cooked potatoes and stir around without breaking them up.
Sprinkle the rosemary over the top.
Put the lid back on and allow to cook gently until the potatoes and meat are tender and ready to eat.
Serve as seen in the photograph. You will see that there is very little sauce, but what there is is very intensely flavoured and delicious. Italian food does not tend to come swimming in sauces.