Red Wine Braised Coppa with Chive Smashed Potatoes

Red Wine Braised Coppa with Chive Smashed Potatoes

This red wine braised coppa is a slow-cooked pork dish with deep, savory flavor and a silky sauce. It is a great centerpiece for winter dinners and holiday gatherings, served over buttery chive smashed potatoes.

The long braise tenderizes the coppa while the vegetables and wine build a rich base. Blending the braising liquid gives you a smooth, restaurant-style sauce without extra effort.

Why This Recipe Works

Browning the coppa adds depth, while the garlic and vegetables sweeten as they cook down. The red wine reduces and concentrates, creating a balanced sauce that pairs well with the creamy potatoes.

Ingredients Overview

Coppa is a well-marbled pork cut that stays juicy during long braises. Potatoes, cream, and butter create a soft, rich base, while chives add freshness and lift.

How to Make It

Sear the coppa until deeply browned, then saute the vegetables and deglaze with red wine. Braise the pork low and slow until tender, then blend the braising liquid into a smooth sauce. While it cooks, boil and mash the potatoes with the warm chive butter.

Tips, Variations, and Storage

Use a dry red wine like cabernet sauvignon or pinot noir. The coppa and sauce can be made a day ahead and reheated gently. Store leftovers in an airtight container for up to 3 days; reheat with a splash of water or broth to loosen the sauce.