Pork Chops In Creamy Champagne Sauce And Raisin Bread With Mascarpone And Pears Recipes

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.

Steps:

• Position rack in center of oven and preheat the oven to 400 degrees F.
• Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
• Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.
• Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine.
• In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
• Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
• Place the chops on the wire rack on the baking sheet.
• Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.
• Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.
• Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
• Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.