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Ingredients

• 8   6-inch-long rosemary branches
• 4   garlic cloves, 2 minced, 2 crushed
• 1/2 cup  extra-virgin olive oil
• 4   3/4-inch-thick boneless pork chops
•   Salt and freshly ground black pepper
• 8 slices  of lardo or unrolled pancetta
• 1/2 cup  dry white wine
• 1 cup  low-sodium chicken broth
• 1   lemon
• 1/8 teaspoon  crushed red pepper
• 2 tablespoons  green peppercorns in brine, rinsed

Description

When Matt Molina Arrived In Italy, He Had Succulent Pork Chops Wrapped In Thin Layers Of Lardo (cured Pork Fat) At La Locanda Della Ribollita In Chiusi. If Lardo Is Hard To Find, Substitute Pancetta (cured Pork Belly Rolled Into A Log); Unfurl The Slices

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