PORK CHOPS WITH GARLIC AND WINE
Steps:
- 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.
BRAISED PORK WITH RED WINE
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
- Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
- Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams
RED WINE GRAVY
Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
- Now stir in the vegetable stock and the cornstarch mixture.
- Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.
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.
BRAISED PORK CHOPS
This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
BURGUNDY PORK TENDERLOIN
My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.
Provided by BROWNDOG
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
- Bake in the preheated oven for 45 minutes.
- When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g
HOMESTEADER CIDER BRINED PORK CHOPS W/ PAN GRAVY-FOREVERMAMA
Simple, unpretentious deliciousness! Need I say more.....The gravy is fabulous and if you time your chops as directed, they'll be tender without any of the dryness you can sometimes get in pork chops. Our family truly enjoyed it.
Provided by ForeverMama
Categories Pork
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brine:.
- Place black peppercorns in a plastic zip-top bag and seal. With a meat mallet, crush peppercorns slightly. Note that not all peppercorns should be crushed, but only a few to release flavor.
- In a large bowl, whisk together the cider and salt until the salt dissolves.
- Place the brine in a large zip-top bag (or if the bag isn't large enough to fit all the pork chops, divide the brine into 2 zip-top bags).
- If using 2 bags, add to each bag half the peppercorns, 1 bay leaf, and 3 garlic cloves. If using 1 large bag add the full amount of the peppercorns, bay leaf and garlic. Mix to incorporate seasonings evenly.
- Place chops evenly in bag(s), seal and place in the refrigerator for 4 hours or brine overnight.
- Preheat oven to 325 degrees F. Set oven rack to the middle position. Drain the chops well and discard brine, blot dry if desired. Remove the whole peppercorns that are stuck to chops and discard.
- In a large skillet over medium-high heat, melt the butter and depending on the size of your skillet, add 2 to 3 pork chops. Cook until browned on each side, 3 - 5 minutes. Turn the chops and cook until browned on the other side, 3 - 4 minutes more. Repeat with remaining chops. Set the skillet aside and DO NOT drain off butter and brown bits in the skillet.
- Layer the chops in a 9 x 13 inch baking dish and bake until pale pink in the center for 15 - 20 minutes, being careful not to overcook to prevent them from drying.
- While pork chops are in the oven or before placing chops in oven, prepare your sauce:.
- Return skillet to medium-high heat and add the cider. As it bubbles, use a wooden spoon to scrape up brown bits on the bottom of skillet. Add the chicken broth, turn the heat to high, and boil until the liquid is reduced to about 1 cup, 8 - 10 minutes.
- Remove from heat and stir in cream and mustard. Season with salt and freshly grated black pepper to taste.
- Once chops have completed cooking, remove from oven and place in serving tray. Pour sauce over the chops and serve immediately.
- NOTE: If using bone-in, they may take longer to cook. Also depending on the thickness of your chops, keep a close eye on the cooking time.
Nutrition Facts : Calories 503.6, Fat 34.1, SaturatedFat 15.8, Cholesterol 188.8, Sodium 660.5, Carbohydrate 3.4, Fiber 0.4, Sugar 0.3, Protein 43.8
POT ROAST WITH RED WINE GRAVY
This crock pot recipe is perfect for a family dinner with enough leftovers for tomorrow's lunch. The delicious gravy has a hint of red wine and goes perfectly with mashed potatoes.
Provided by BearsFanJeff
Categories Meat
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make six deep slits into the roast. Insert one clove of garlic into each slit.
- Slice 1/2 of the onion. Layer on the bottom of the crock pot.
- Add baby carrots.
- Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
- Finely chop remaining onion.
- Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
- Cook roast on low heat for 6-7 hours.
- Turn roast over halfway through cooking to allow both halves to cook in the juices.
- Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
- Puree remaining juices, onions, and carrots in a food processor to make a gravy.
- Pour gravy into a medium saucepan and heat on low.
- Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
- Wisk paste into gravy mix. Continue to heat until thickened.
- Slice roast, serve with gravy and enjoy!
RED WINE BRAISED PORK CHOPS W/ RED WINE GRAVY AND GARLIC MASHED
This is the best recipe for pork chops! We eat this meal with asparagus tossed in olive oil, s&p, lemon juice, and a little bit of garlic, baked in the oven for 10 minutes. We use Merlot for the Red Wine, but any red wine will work just fine. This is our favorite recipe and we hope you enjoy it too! = )
Provided by bbenkovi
Categories Pork
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Clean the potatoes and put them in a boiling pot of water and 1 teaspoons salt for about an hour or tender.
- Liberally season pork chops with s&p, paprika and garlic powder. Sear in a skillet with 2 tbs. butter for 1 minute on each side.
- Put pork chops in a x baking dish with chopped shallots or onion, basil and thyme (enough to make a thin layer), beef broth and red wine. Bake 45 minutes at 325 and flip once halfway through cooking.
- Drain potatoes, add butter, garlic, and milk (about 1/4 cup or until it reaches your desired consistency) and mash on low heat.
- Using the same pan you seared the pork chops in, melt the butter and flour to make a roux, slowly add the liquid from the chops until you get the consistency you like. Also, add a little bit of fresh wine for extra flavor. Bring to boil, stir, and remove from heat.
- The gravy goes great with the pork chops and mashed potatoes! Enjoy.
Nutrition Facts : Calories 1214.9, Fat 81.1, SaturatedFat 42.9, Cholesterol 290.4, Sodium 590.6, Carbohydrate 53.8, Fiber 4.3, Sugar 2.6, Protein 52
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