Pork Chops With White Wine And Leek Pan Sauce Recipes

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 WITH SHALLOTS IN WHITE WINE SAUCE

Steps:

• Preheat oven to 350 degrees.
• Season pork chops liberally with salt and pepper.
• Heat oil in large skillet and brown pork chops on both sides.
• Remove pork chops to a baking dish.
• Cover with foil and bake for 20 minutes.
• While pork chops are baking, add minced shallots to the same pan and cook for one minute.
• Add white wine and simmer until sauce becomes thicker and is reduced.
• Add chicken stock and season with salt and pepper.
• Return to simmer.
• Remove chops from oven and place on platter.
• Add the cold butter to the sauce.
• When melted, stir, and serve over the pork chops.

PORK CHOPS BRAISED IN WHITE WINE

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.