Chuletas Al Vino Pork Chops In Wine Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Beat the eggs in a shallow bowl until foamy. Spread the flour and bread crumbs out in 2 separate shallow bowls. Dredge a chop in the flour to coat all sides. Tap off any excess flour. Coat the chop with egg and let it drain for a second or so over the bowl. Lay it in the bread crumbs and turn a couple of times, patting the crumbs onto the chop to adhere. Set the chop on a baking sheet and repeat with the remaining chops.
• Pour 1/2-inch of canola oil into a large, wide skillet. Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle (about 375 degrees F). Add half the pork chops to the oil and cook, turning once, until golden brown on both sides, about 4 minutes. Transfer to an 11 by 15-inch baking dish or any baking dish that holds all the chops snugly, overlapping them along 1 side of the pan. Repeat with the remaining chops.
• Spoon as much of the onions and peppers from the vinegar as you like (about 1/2 cup works for me) over the chops. Drizzle vinegar over the chops and bake until no trace of pink remains near the bone, about 25 minutes. Serve right away.
• Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged.
• Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.
• Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.

Steps:

• Rub both sides of chops with adobo.
• Place chops in a deep baking dish. In a separate bowl, mix together orange juice, lemon juice, vinegar, and garlic.
• Pour marinade over chops and turn to coat both sides of chops.
• Let chops marinate in refrigerator for at least one hour or overnight.
• Preheat your grill and grill pork chops over a low to medium low flame. Cook each side for about 10-15 minutes per side.
• The pork chops are done when meat is white and has reached an internal temperature of 160 degrees F.

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.

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.

Steps:

• Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish.
• Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.
• Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally until the pork chops are cooked. Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 15 more minutes.
• Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.

Steps:

• Brown chops in oil for 10 minutes.
• Add peppers and mushrooms, cook 5 minutes.
• Add garlic, tomatoes and tomato sauce.
• Stir and cook 3 minutes.
• Add wine.
• Add seasonings.
• Cover and cook for 20-25 minutes.

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.