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
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.
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
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.
RED WINE-BRAISED PORK CHOPS
My husband loves dishes with sauce and cheese, so I created this recipe for him. It's not exactly diet food, but it is great for company or just a special dinner. It goes well with roasted small red potatoes and asparagus.
Provided by Klantz
Categories Pork Chops
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Heat oil in a medium-sized skillet over medium-high heat. Dust pork chops with flour and add to the hot skillet. Brown chops on both sides, about 6 minutes total. Transfer to a plate.
- Reduce heat to medium and add chopped onion to the same skillet. Cook until almost tender, 1 to 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add wine and bring to a boil; cook until reduced by half, 3 to 5 minutes more. Add tomatoes, chicken broth, and capers.
- Return chops to the skillet, top with sliced onion, and spoon sauce on top. Reduce heat to low, cover skillet, and simmer until meat is tender when a knife is inserted in the center, 30 to 45 minutes.
- Serve each chop topped with a slice of Gruyere cheese and a dollop of sour cream, covering the plates until cheese melts.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 20.4 g, Cholesterol 120.2 mg, Fat 29.8 g, Fiber 3.4 g, Protein 44 g, SaturatedFat 11.7 g, Sodium 897 mg, Sugar 8 g
PORK CHOPS WITH RED-WINE SAUCE
A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
- Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.
- Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.
RED WINE-BRAISED PORK CHOPS
My husband loves dishes with sauce and cheese, so I created this recipe for him. It's not exactly diet food, but it is great for company or just a special dinner. It goes well with roasted small red potatoes and asparagus.
Provided by Klantz
Categories Pork Chops
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Heat oil in a medium-sized skillet over medium-high heat. Dust pork chops with flour and add to the hot skillet. Brown chops on both sides, about 6 minutes total. Transfer to a plate.
- Reduce heat to medium and add chopped onion to the same skillet. Cook until almost tender, 1 to 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add wine and bring to a boil; cook until reduced by half, 3 to 5 minutes more. Add tomatoes, chicken broth, and capers.
- Return chops to the skillet, top with sliced onion, and spoon sauce on top. Reduce heat to low, cover skillet, and simmer until meat is tender when a knife is inserted in the center, 30 to 45 minutes.
- Serve each chop topped with a slice of Gruyere cheese and a dollop of sour cream, covering the plates until cheese melts.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 20.4 g, Cholesterol 120.2 mg, Fat 29.8 g, Fiber 3.4 g, Protein 44 g, SaturatedFat 11.7 g, Sodium 897 mg, Sugar 8 g
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
RED WINE PORK
I must give credit for this delicious recipe to my step-grandmother, Harriet Davis
Provided by JENNIFERK2
Categories Meat and Poultry Recipes Pork
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
- Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 7.7 g, Cholesterol 124.1 mg, Fat 20.2 g, Fiber 1.2 g, Protein 38.5 g, SaturatedFat 8.4 g, Sodium 451 mg, Sugar 4.6 g
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