Pork Chops with Nancibella Sauce Part 2 Recipe Video
Chef Nick Stellino shows us how to make Pork Chops With Nancibella Sauce. Well, if you havn't heard about Nancibella sauce, then let me tell you, it means Nancy beautiful, Nancy is Nick's wife. Making pork chops is not so easy and the whole process can turn out to be messy. So, Chef Nick has a perfect way of making delicious Pork Chops With Nancibella Sauce , which will be a hit all time.
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
4 pork chops, bone-in, center-cut, totaling 2 to 2½ pounds
Salt and pepper to taste
3 tablespoons Extra Light Olive Oil
3 tablespoons softened butter (optional)
For the marinade:
2 cups water
2 tablespoons sugar
1 tablespoon salt
For the Nancibella Sauce:
4 tablespoons Extra Virgin Olive Oil
¼ teaspoon red pepper flakes (optional)
1 medium white onion, finely chopped, or 5 small shallots, peeled and finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme leaves, loosely packed
2 garlic cloves, finely chopped
1 cup sherry
¼ cup grenadine syrup
1 tablespoon Worcestershire sauce
4 cups chicken stock
Salt and pepper to taste
Directions
Place the pork chops in a resealable plastic bag. Place the water, sugar and salt in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and marinate the pork chops for at least 5 hours or preferably overnight.
Preheat the barbecue. If using a gas model, set all the burners to high and close the cover until the internal temperature reaches 500 degrees.
Take the chops out of the marinade and pat dry with a paper towel. Discard the marinade. Sprinkle the chops with salt and pepper to taste. Brush each side of the pork chops with the extra light olive oil. You do not need to use all of it.
Reduce the heat on the grill to medium and cook the chops for 3 to 4 minutes per side with the cover down. (Alternatively, you can cook the chops in a hot sauté pan with 1 tablespoon extra light olive oil over medium-high heat for 3 to 4 minutes per side.) Place the chops on a tray and cover with foil.
Bring the Nancibella Sauce to a boil in a saucepan large enough to hold all of the chops. Add the chops and reduce the heat to a simmer. Cook the chops, basting them with the sauce, for 2 to 3 more minutes over medium-low heat. Place each chop in an individual serving dish. Bring the sauce to a boil over high heat, and cook for 1 to 2 more minutes until it thickens to the desired consistency. Add the optional butter, swirling it in the pan until it melts completely. Pour the Nancibella Sauce over the chops and serve. Sautéed green beans make a perfect accompaniment.
For more information please visit: http://www.nickstellino.com/
Preheat the barbecue. If using a gas model, set all the burners to high and close the cover until the internal temperature reaches 500 degrees.
Take the chops out of the marinade and pat dry with a paper towel. Discard the marinade. Sprinkle the chops with salt and pepper to taste. Brush each side of the pork chops with the extra light olive oil. You do not need to use all of it.
Reduce the heat on the grill to medium and cook the chops for 3 to 4 minutes per side with the cover down. (Alternatively, you can cook the chops in a hot sauté pan with 1 tablespoon extra light olive oil over medium-high heat for 3 to 4 minutes per side.) Place the chops on a tray and cover with foil.
Bring the Nancibella Sauce to a boil in a saucepan large enough to hold all of the chops. Add the chops and reduce the heat to a simmer. Cook the chops, basting them with the sauce, for 2 to 3 more minutes over medium-low heat. Place each chop in an individual serving dish. Bring the sauce to a boil over high heat, and cook for 1 to 2 more minutes until it thickens to the desired consistency. Add the optional butter, swirling it in the pan until it melts completely. Pour the Nancibella Sauce over the chops and serve. Sautéed green beans make a perfect accompaniment.
For more information please visit: http://www.nickstellino.com/
