Golden Pork Chops In Wine Sauce Food

PORK CHOPS WITH WINE AND GARLIC

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.

PORK CHOPS IN A MUSHROOM WINE SAUCE

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.

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE

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!

PORK CHOPS IN RED WINE SAUCE

Steps:

• Dredge chops in flour. Saute in oil and butter in a heavy pan. Brown well on both sides. Add garlic and saute until golden. Add wines and season with salt and pepper. Add fennel seeds, mushrooms and tomato paste. Let it come to a simmer. Cover pan and cook on a low flame for about 1 hour, turning chops frequently. Deglaze pan, adding 1/3 cup water. Serve with rice.

GOLDEN PORK CHOPS IN WINE SAUCE

Steps:

• Sear the chops in olive oil for 5 minutes on both sides over medium heat. Remove from the pan and set aside. Reserve the oil in the pan where they were fried.
• Add the butter to the oil which cooked chops. Sprinkle with cornstarch and let it brown stirring constantly. Add red wine and a little water, mix well, reduce the heat and cook for 4 - 5 minutes, stirring constantly, until slightly creamy. Season with salt and black pepper.
• Mix well Ranch BBQ sauce with the grated Parmesan cheese. Make a paste and put equal portions of the mixture on the chops.
• Return the chops to the pan with sauce and bake in the oven for 15 minutes at 200°C until tender and golden.

GOLDEN PORK CHOPS

Steps:

• In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11x7-in. baking dish. , Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.

GOLDEN PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
• Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

PORK CHOPS WITH WHITE WINE TOMATO SAUCE

Steps:

• Dry pork chops on paper towels; season with salt and pepper to taste.
• Heat olive oil in large skillet over med-high heat.
• Add chops and brown first side until golden, 3-4 minutes.
• Stand on fat edge to crisp, 1 minute.
• Add lemon peel then lay chops on second side to lightly brown, 1-2 minutes.
• Decrease heat to low and add wine and tomatoes.
• Cover and simmer until chops are just cooked through, about 5 minutes.
• Transfer chops to plates.
• Discard lemon peel and boil down sauce over medium heat until thickened, stirring occasionally, 2-3 minutes.
• Season with salt and pepper to taste.
• Top each chop with a spoonful of sauce and serve hot.

CHULETAS AL VINO - PORK CHOPS IN WINE SAUCE

Steps:

• Coat chops with flour.
• Cook in hot oil over medium-high heat til browned.
• Remove chops and add broth, onion and garlic to skillet.
• Bring to a boil, then reduce heat and simmer 2 minutes.
• Add wine to skillet with tomato paste.
• Return chops to skillet.
• Sprinkle with pepper, cover and simmer 10 minutes or until chops are cooked through.
• Drizzle with lime juice and serve.