Pork Ribs Chop With Champagne 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 WINE SAUCE

Steps:

• Coat the pork chops in flour and set aside.
• Heat olive oil in a skillet over medium-high heat and add the chops, browning on each side.
• Season with salt and pepper and add the garlic, onion. and chicken stock. Whisk together the wine and tomato paste well and add the mixture to the skillet. Cover and reduce heat to low -- simmer gently for one hour.
• To serve, place the chops on a serving platter with a squeeze of lime. Spoon the sauce over the top and garnish with parsley.

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.

PORK RIBS / CHOP WITH CHAMPAGNE SAUCE

Steps:

• Clean pork chop or spare ribs, use a mallet to pound both sides. Marinate for 3 hours, then deep fry till golden brown. Remove and drain well.
• Cook and reduce sauce. Adjust seasoning.
• Then dip (for a while)the fried pork chop in serving sauce piece by piece, remove and place on serving plate.

PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

PORK CHOPS OR PORK RIBS WITH APRICOT PINEAPPLE SAUCE

Steps:

• Mix the rub in a small bowl.
• Rub it in the meat on both sides and set aside.
• If the meat used does not have fat, heat two tablespoons of oil in a large fry pan.
• Lightly brown the meat.
• Place in a greased overproof dish or pan with lid.
• Saute the white sliced onions and set aside.
• Mix the sauce ingredients and add the one remaining tblsp of oil in a saucepan and heat until the sauce starts to simmer. Stir, turn low and taste. Add more hot sauce if desired.
• Preheat oven 350*.
• Pour sauce over chops or ribs, turning them to cover with sauce.
• Pour onions over the meat.
• Cover.
• You may use foil for a cover if desired.
• Cook for 1 hour.