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.
GRILLED BERKSHIRE PORK CHOPS WITH MERLOT SAUCE - SCOTT JOHNSON RECIPE - (4.3/5)
Provided by ranmcm
Number Of Ingredients 10
Steps:
- Merlot sauce: 1. Combine the broth and wine in a saucepan. 2. Bring to a simmer over medium heat then reduce by one third. 3. In a small bowl whisk the cornstarch with 1/4 cup water until smooth. 4. Whisk the cornstarch mixture into the simmering sauce. 5. Continue whisking until the sauce thickens. 6. Season with salt and pepper and keep warm over low heat. Pork chops: 1. Heat a cast iron skillet or grill pan over high heat. 2. Season the pork with salt and pepper. 3. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. 4. Remove chops to a platter and cover with foil. Allow to rest for 5 minutes. 5. Spoon sauce on and around the chops and serve.
PORK CHOPS MERLOT
Make and share this Pork Chops Merlot recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In skillet, heat oil and butter; add pork chops browning well on both sides.
- Add vinegar, rosemary, and pepper.
- reduce heat; cover and simmer 10 to 15 minutes.
- Remove pork; keep warm.
- Add wine to pan; heat until sauce is syrupy, about 5 minutes.
- Spoon sauce over pork chops when serving.
PAN ROASTED FRENCHED PORK RIB CHOP WITH FIVE-SPICE, CARAMELIZED ONION CHUTNEY AND ORANGE DUSTED MERLOT DEMI
Steps:
- Heat the oil in a small saucepan over medium-high heat, add the onions, and cook until slightly browned. In a small bowl, combine the raisins, sugar, cloves, wine, stock, and vinegar. Stir it into the onions and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Stir and cook for 3 to 5 minutes more or until it is reduced and thick. Season with salt and pepper and keep warm.
- Preheat the oven to 425 degrees F.
- Dust chops with the five-spice powder and salt and pepper, to taste. Heat the oil in an oven proof skillet over medium-high heat. Fry the chops for 2 minutes on each side. Put the pan with the chops into the oven and roast until cooked through, about 10 to 12 minutes. Remove the chops to a plate, cover, and keep warm. Stir the flour into the drippings in the pan. Pour in the Merlot and add the orange zest and beef stock. Put the pan onto medium-high heat and cook until slightly thickened. Taste and adjust seasoning with salt and pepper.
- To serve, put the pork chops on warm plates, spoon on the chutney, and drizzle with sauce. Serve with roasted root vegetables and garnish with fresh rosemary.
GRILLED MAPLE PORK CHOPS
Pork chops on the grill are hard to beat. The marinade is simple, and so good. -Nicholas King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 509 calories, Fat 19g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 65g protein.
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