Restaurant’s new cookbook serves up meals for at home

Pork Chops with Fried Garlic and Red Wine Gravy

4 bone-in pork chops, about 1/2 pound each
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 to 10 large cloves garlic, sliced crosswise
2 cups red wine
2 tablespoons unsalted butter

Trim off any excess fat from the pork chops. Season the chops on both sides with salt and pepper and set aside. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté, being careful not to let it burn, for about 5 minutes, or until golden. Using a slotted spoon, transfer the garlic bits to a small bowl and set aside. Raise the heat to medium-high and place the pork chops in the pan. Sear them, turning them once, for about 3 minutes on each side. Then continue to flip them every 2 to 3 minutes for 10 to 12 minutes total, until an instant-read thermometer inserted into the center of a chop away from bone registers 150 degrees. If the oil begins to smoke, decrease the heat slightly.

Transfer the chops to a large plate and tent loosely with aluminum foil. With the pan still over medium-high heat, pour in the wine, taking care not to splatter any of the hot oil. Use a wooden spoon to scrape up any browned bits from the pan bottom. Raise the heat to high and cook for 5 to 7 minutes, until the wine has reduced by half. Decrease the heat to medium-low, add the butter, and stir it occasionally until it has melted. Place the pork chops on dinner plates. Pour the juices remaining in the plate that held the chops into the pan with the wine gravy and stir to mix. Garnish each chop with fried garlic bits, then generously drizzle the red wine gravy over the chops and—if desired—any side dishes. Serve at once. Makes 4 servings.

Oven-Roasted Potato 'Fries' with Rosemary

5 tablespoons extra-virgin olive oil
3 pounds large red potatoes, unpeeled, cut into 1⁄8-inch-thick rounds
1 tablespoon dried rosemary
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Coat a large roasting pan with 2 tablespoons of the olive oil.

Arrange the potato slices in long rows, each slice slightly overlapping the next one, in the prepared pan. Drizzle the remaining 3 tablespoons olive oil evenly over the potatoes, then dust the potatoes with the rosemary. Season with salt and pepper. Bake the potatoes for about 30 minutes, or until they are golden brown and crisp around the edges but still soft in the middle. Serve hot. Makes 4 servings.

Roasted Brussels Sprouts with Bacon

3 slices bacon, cut crosswise into
1/4-inch-wide strips
1/2 medium onion, coarsely chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 pounds Brussels sprouts, bottoms trimmed and halved lengthwise
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. In a large ovenproof skillet, cook the bacon over medium-high heat, stirring occasionally to prevent burning, for 2 to 3 minutes, until it begins to crisp. Decrease the heat to medium, add the onion, and sauté for about 3 minutes, or until translucent. Add the garlic and sauté, stirring occasionally, for about 30 seconds, or until fragrant. Add the olive oil and Brussels sprouts and stir gently to coat the sprouts with the oil. Season with salt and pepper. (Go easy on the salt; the bacon will already have added saltiness. You can adjust the seasoning after the Brussels sprouts have cooked.) Place the pan in the oven and bake for about 25 minutes, or until the sprouts are golden brown and can be easily pierced with a fork. Transfer to a serving bowl and serve right away. Makes 4 servings.