Wine Braised Pork Chops Recipe
Ingredients
| 6 thick pork chops (loin or shoulder) | ||
| Prepared mustard | 2 Teaspoon | |
| Dried dill or sage | ||
| Brown sugar | ||
| 6 thin slices lemon | ||
| 1 cup California Sauterne, Chablis or other white dinner wine | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Remove the excess fat from chops, saving it for later use.
MAKING
2) Take a skillet; grease it with the saved fat and then sauté chops slowly in it until browned on both sides.
3) Drain off any excess fat and then add in mustard, seasonings and brown sugar.
4) Cover the chops with lemon slices on top.
5) Pour in Sauterne and then cook the chops, covered, very slowly for 50 to 60 minutes until the meat becomes tender.
6) Transfer the cooked meat to a hot plate and then remove any fat from drippings.
7) If required, heat the drippings with a little cornstarch-cold water mixture to thicken it slightly.
SERVING
8) Pour this pan-sauce over meat and serve at once with cranberry sauce.
1) Remove the excess fat from chops, saving it for later use.
MAKING
2) Take a skillet; grease it with the saved fat and then sauté chops slowly in it until browned on both sides.
3) Drain off any excess fat and then add in mustard, seasonings and brown sugar.
4) Cover the chops with lemon slices on top.
5) Pour in Sauterne and then cook the chops, covered, very slowly for 50 to 60 minutes until the meat becomes tender.
6) Transfer the cooked meat to a hot plate and then remove any fat from drippings.
7) If required, heat the drippings with a little cornstarch-cold water mixture to thicken it slightly.
SERVING
8) Pour this pan-sauce over meat and serve at once with cranberry sauce.
Chef
