PORK CHOP WINE SAUCE RECIPES
PAN SEARED PORK CHOPS IN WHITE WINE SAUCE RECIPE - FOOD.COM
I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 Pork Chops, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Season the pork chops with the seasoned salt, garlic powder, and pepper.
- Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
- Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
- Transfer the seared pork chops to a plate or bowl while you sear the others.
- After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
- Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
- Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
- Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!
Nutrition Facts : Calories 752.1, FatContent 42.5, SaturatedFatContent 15.1, CholesterolContent 268.2, SodiumContent 248.4, CarbohydrateContent 3.9, FiberContent 0.5, SugarContent 1.2, ProteinContent 80.3
PORK CHOP AU POIVRE WITH RED WINE-SHALLOT SAUCE RECIPE ...
Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish. Splurge on the Pierre Poivre N.7 from La Boîte master spice blender Lior Lev Sercarz, or grind your own. Be sure to grind the peppercorns just before cooking to release the fresh aroma. This recipe is inspired by the peppery pork chop served at Anton's in New York City, which Master Sommelier Natalie Johnson loves as a special weeknight dinner, especially paired with a Corsican red wine.
Provided by Mary-Frances Heck
Categories Pork
Total Time 35 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place pork chop on a plate; pierce with a fork at 1/4-inch intervals. Flip pork, and pierce opposite side. Press salt and peppercorn blend evenly onto both sides.
- Heat oil in a 10-inch ovenproof skillet over high. Add pork chop; cook until browned, about 3 minutes per side. Transfer skillet with pork to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F, about 10 minutes.
- Remove skillet from oven; transfer pork to a plate or carving board. Return skillet to heat over medium; add 1 tablespoon butter, and let melt. Add shallot; cook, stirring occasionally, until aromatic and translucent, about 1 minute. Add wine; bring to a simmer over medium. Simmer, undisturbed, until reduced by half, about 3 minutes. Add remaining 2 tablespoons butter; remove from heat, and swirl skillet until butter is melted and emulsified into sauce. Carve pork; serve with sauce and potatoes.
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PORK CHOPS IN WINE SAUCE 2 | JUST A PINCH RECIPES
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From justapinch.com
Reviews 5
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Reviews 5
Category Pork
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PORK CHOPS WITH GARLIC AND WINE - THE PIONEER WOMAN
This was really, really lovely. I love pan sauces.
From thepioneerwoman.com
Reviews 3
Total Time 30 minutes
Category main dish, meat
From thepioneerwoman.com
Reviews 3
Total Time 30 minutes
Category main dish, meat
- Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside. Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown. Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done. Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper. Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.Serve with a green salad. *You may substitute white wine for a slightly lighter sauce.
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PORK CHOPS IN ONION SAUCE RECIPE - FOOD.COM
Make and share this Pork Chops in Onion sauce recipe from Food.com.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 451.6 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 451.6 per serving
- Pour over pork chops and serve with rice.
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PAN-ROASTED PORK CHOPS WITH MADEIRA SAUCE RECIPE - FOOD & WINE
The highly acclaimed chef Kevin Taylor updates his pork chop and apples with luxurious morels at the Denver Art Museum's Palettes restaurant.Plus: More Pork Recipes and Tips
From foodandwine.com
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- Set the skillet over high heat. Add the apple and morel sauce and cook, scraping up any browned bits, until slightly reduced, about 2 minutes. Stir in the remaining 2 tablespoons of butter and season with salt and pepper. Set the pork chops on 4 large plates, spoon the apple and morel sauce on top and serve.
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PORK CHOPS IN A MUSHROOM WINE SAUCE | ALLRECIPES
Aug 22, 2018 · Ingredients 6 pork chops Salt and pepper to taste 1 small onion, diced 1 (10.75 ounce) can cream of mushroom soup 1 cup dry white wine 1 (8 ounce) package sliced mushrooms, cleaned
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PORK CHOPS WITH WINE SAUCE RECIPE - LOS ANGELES TIMES
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PORK CHOPS WITH RED-WINE SAUCE RECIPE | MARTHA STEWART
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RECIPE: PORK CHOPS IN PORT WINE SAUCE | KITCHN
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PORK WITH CREAMY WHITE WINE AND MUSTARD SAUCE - COOKING ...
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