CHARDONNAY PORK CHOPS
I began perfecting these juicy chops when I moved to another state and missed my step-dad's best pork recipe. His dish inspired my version with wine sauce. -Joleen Thompson, Farmington, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow bowl. Dip pork chops in bread crumbs to coat both sides; shake off excess. In a large skillet, heat oil over medium heat; cook chops 4-5 minutes on each side or until golden brown and thermometer reads 145°. Remove from pan and keep warm., In same pan, add green onions and garlic; cook and stir 1-2 minutes or until tender. Add chardonnay, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Stir in lemon juice and rosemary. Serve pork chops with sauce.
Nutrition Facts : Calories 270 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 509mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
PORK CUTLETS WITH CHARDONNAY HERB CREAM SAUCE
These breaded pork cutlets in chardonnay cream sauce may sound difficult to make, but they're as easy as 1-2-3.
Provided by Judith Hannemann
Categories Everyday Meals Pork skillet dinners
Time 30m
Number Of Ingredients 15
Steps:
- Pound pork with a meat mallet until it's about 1/4-inch thick (see post for the zipper-bag method)
- Dredge each cutlet in flour, then coat with the beaten egg letting excess drip off then dredge in seasoned bread crumbs.
- Heat a large skillet over medium heat. Add about 2-3 tablespoons of olive oil to the hot pan. When the oil begins to shimmer, add the pork, browning well on each side. You may have to brown in shifts, so just repeat until all the cutlets are browned.
- Remove cutlets from skillet; add more oil if necessary (about 1 tbs).
- Saute the mushrooms. When they begin to brown, add the garlic.
- Deglaze the skillet with the 1/4 cup of chardonnay/ Add the chicken stock, thyme and the sugar. Reduce over medium heat until there's about 1/4 cup of liquid. This will take about 10 minutes.
- Remove the thyme sprigs (if you used fresh) then add the cream, butter and lemon juice. Continue cooking the sauce over medium heat until it's reduced about 25%. Add any salt and pepper at this point. Alternatively, you can thicken the sauce with 1 tbs flour mixed with 3 tbs water.
- Return pork to skillet to reheat in the sauce.
Nutrition Facts : ServingSize 1 serving, Calories 746 kcal, Carbohydrate 50 g, Protein 43 g, Fat 40 g, SaturatedFat 20 g, Cholesterol 263 mg, Sodium 833 mg, Fiber 3 g, Sugar 6 g
BAKED PORK CHOPS WITH WHITE WINE
Steps:
- Heat the oven to 350 F/180 C/Gas 4.
- Heat the olive oil in a large skillet or sauté pan over medium heat.
- Sprinkle the pork chops lightly with salt and pepper. Brown the chops on both sides, about 8 to 10 minutes total. If the skillet is not oven safe, arrange the pork chops in a baking dish that is large enough to hold the chops in one layer. Cover with sliced onion.
- In a bowl combine the thyme and rosemary with wine and chicken broth; pour over pork chops.
- Cover the pan with a lid or cover the baking dish tightly with foil, and bake in the preheated oven for about 30 to 45 minutes or until tender and fully cooked. The minimum safe temperature for pork is 145 F.
- Remove the pork and onions to a serving platter, and keep warm.
- Use a gravy separator to remove the excess fat from the liquids. Strain the liquids into a saucepan or back into the skillet, and place the pan over medium-high heat. Bring the juices to a boil and boil for 1 minute to reduce slightly and concentrate the flavors.
- In a small cup or bowl, whisk the cornstarch with the 1 tablespoon of water until smooth. Stir in the juices and continue cooking until thickened. Whisk in 1 teaspoon of butter and stir until melted.
- Spoon the sauce over the pork chops and onions.
Nutrition Facts : Calories 188 kcal, Carbohydrate 5 g, Cholesterol 36 mg, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, Sodium 186 mg, Sugar 2 g, Fat 12 g, ServingSize 4 servings, UnsaturatedFat 0 g
PORK CHOPS WITH WINE AND GARLIC
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them 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 cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
- Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
- Remove the chops from the skillet 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 the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
- Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
- Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.
MODENESE PORK CHOPS
Everyone who has this loves it! It's surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish.
Provided by Stephanie Knewasser
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
- Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 1.5 g, Cholesterol 88 mg, Fat 19.2 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 10.3 g, Sodium 698.3 mg, Sugar 0.3 g
PORK CHOPS IN A MUSHROOM WINE SAUCE
Easy to prepare, these pork chops are braised in a mushroom wine sauce until they are tender and flavorful. Serve with risotto and steamed vegetables.
Provided by T-fal
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside.
- Preheat oven to 350 degrees F.
- Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.
- Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 6.8 g, Cholesterol 36 mg, Fat 7.4 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 378.8 mg, Sugar 2.3 g
PORK CHOPS WITH CHERRY WINE SAUCE
Make and share this Pork Chops With Cherry Wine Sauce recipe from Food.com.
Provided by gailanng
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add the oil to a large saute pan. Season chops with salt and pepper. Brown the chops on both sides; reduce the heat and continue cooking until no pink remains and cooked through taking care not to overcook. Remove to a platter and keep warm.
- Combine the wine, broth, honey, thyme, salt and mustard in the saute pan and bring the mixture to a boil. Boil for 5 minutes.
- Combine the cornstarch and vinegar and add it to the wine mixture. Bring to a boil and boil for one minute. Stir in the cherries.
- Return the chops to the pan and heat through before serving.
Nutrition Facts : Calories 488.9, Fat 16.6, SaturatedFat 5.1, Cholesterol 124, Sodium 312.8, Carbohydrate 36.2, Fiber 2.7, Sugar 29.9, Protein 41.5
PORK CHOPS BRAISED IN WHITE WINE
Adapted from the American Heart Association Cookbook edition of 1978. One of my favorite pork chop recipes.
Provided by TXOLDHAM
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
- Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.
- Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
- Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.
- Pour sauce over the pork chops and serve.
Nutrition Facts : Calories 376.1, Fat 29, SaturatedFat 8.9, Cholesterol 68.8, Sodium 707, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 18.2
More about "chardonnay pork chops food"
CHARDONNAY FOOD PAIRINGS GUIDE: RULES AND RECIPES - LA …
From lacrema.com
Estimated Reading Time 6 mins
PORK CHOP RECIPES, SIMPLE AND EASY RECIPES FOR PORK …
From foodandwine.com
THE BEST FOOD TO PAIR WITH CHARDONNAY | MATCHING FOOD
From matchingfoodandwine.com
PORK CHOPS RECIPE WITH WINE - FOOD NEWS
From foodnewsnews.com
PORK CHOPS WITH GARLIC WHITE WINE SAUCE - COOK THIS AGAIN MOM
From cookthisagainmom.com
PORK CHOPS WITH GARLIC AND WINE - THE PIONEER WOMAN
From thepioneerwoman.com
BEST WINE PAIRINGS WITH PORK BY CUT AND CUISINE | LOVETOKNOW
From wine.lovetoknow.com
BEST PORK CHOPS WITH GINGER SAUCE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PORK CHOPS AND WINE PAIRING: A SIMPLE GUIDE - TASTE OHIO WINES
From tasteohiowines.com
WHAT WINE GOES WITH BREADED PORK CHOPS? - VERYMEATY
From verymeaty.com
PORK CHOPS WITH MUSTARD SAUCE AND CHARDONNAY – IRON HUB …
From ironhubwines.com
PAIRED PERFECTLY: BEST WINE WITH PORK CHOPS
From bestwinereviews.com
BEST OAKED CHARDONNAY & FOOD PAIRINGS - (WITH REASONS!)
From drinkandpair.com
BEST WINE TO PAIR WITH PORK CHOPS - WINE & FOOD PAIRING
From intowine.com
WHAT WINE GOES WITH PORK CHOPS - WINEPROCLUB.COM
From wineproclub.com
WHAT WINE GOES WITH PORK CHOPS? - VERYMEATY
From verymeaty.com
WHAT WINE GOES WITH BAKED PORK CHOPS RECIPE FOOD COM
From delipair.com
10 BEST PORK CHOPS WITH MANGO CHUTNEY RECIPES - YUMMLY
From yummly.com
CHARDONNAY PORK CHOPS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
PORK WINE PAIRING: 10 BEST WINES TO PAIR WITH PORK
From unravelingwine.com
PORK CHOPS IN CREAMY WHITE WINE SAUCE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
WHAT WINE GOES WITH PORK CHOPS? TOP 4 PAIRINGS - DRINKSTACK
From drinkstack.com
GRILLED PORK CHOPS — FOOD WINE
From myfoodwine.com
CHARDONNAY PORK CHOPS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BONELESS PORK CHOPS IN CREAMY WHITE WINE SAUCE
From whatsinthepan.com
PAIRING WINE WITH PORK CHOPS | VINO CRITIC
From vinocritic.com
PORK CHOPS & WINE PAIRING - DRINK & PAIR
From drinkandpair.com
7 BEST WINE PAIRINGS WITH PORK CHOPS - PLATINGS
From platingsandpairings.com
GRILLED PORK CHOPS WITH RED WINE PAN SAUCE - VINDULGE
From vindulge.com
FABULOUS PORK CHOPS IN CHARDONNAY - MICHIGAN WINE COUNTRY
From michiganwinecountry.com
PORK CHOPS WITH APPLES AND WHITE WINE {FRANCE} | LIZZY LOVES FOOD
From lizzylovesfood.com
PORK CHOPS WITH WINE AND GARLIC - FOOD NETWORK CANADA
From foodnetwork.ca
WINE WITH PORK CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORK CHOPS WITH CARAMELIZED ONIONS, CAPERS, AND WHITE WINE
From southernfoodandfun.com
PORK CHOPS IN WINE RECIPE BY ITALIAN.CHEF | IFOOD.TV
From ifood.tv
PORK CHOPS IN WHITE WINE AND BALSAMIC VINEGAR - ERICA'S RECIPES
From ericasrecipes.com
ROSEMARY BALSAMIC PORK CHOPS PAIRED WITH MERLOT | WINE PAIRING …
From decoywines.com
PORK CHOPS WITH SHERRY PAN SAUCE WITH RAS AL HANOUT
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love