Basque Style Pork Chops Recipes

PORK CHOPS BASQUE STYLE

Steps:

• Sprinkle chops on both sides with salt and pepper. Dredge in flour and shake off excess.
• Heat corn oil in a heavy skillet and add chops. Cook 5 minutes or until well browned on one side. Turn chops and cook until well browned on the other side, about 5 minutes. Transfer chops to a platter.
• Drain fat from skillet and add olive oil. Add garlic, onion and green and red peppers, and cook, stirring, about 1 minute. Add wine. Cook about 1 minute and add tomatoes, chicken broth, bay leaf, thyme, salt and pepper. Bring to boil and top with pork chops. Cover closely and simmer 25 minutes or until tender.
• Transfer chops to a warm platter and bring the sauce to a boil. Cook about 3 minutes or until reduced to about 2 1/4 cups. Remove bay leaf. Pour sauce over chops and serve.

BASQUE STYLE PORK CHOPS

Steps:

• 1. Sprinkle pork chops with salt and pepper. Dedge chops in the flour, and shake off excess.
• 2. Heat vegetable oil in skillet; add chops and cook about 3 to 5 minutes each side, or just until browned on both sides. Transfer chops to a platter.
• 3. Drain vegetable oil from skillet, and wipe skillet clean with a paper towel. Add olive oil to the skillet. Add the garlic, onion, green (or yellow) pepper and red pepper, and cook about 1 minute, stirring frequently. Add wine, and cook 1 more minute. Add tomatoes, chicken broth, olives, and thyme to the skillet. Seasone with salt and pepper, if desired. Bring mixture to a low boil. Place chops on top. Cover the skillet, and simmer over low heat for 25 minutes or until tender.
• 4. Transfer chops to a platter, and cover with foil to keep warm. Bring the mixture in the skillet to a boil, and cook for about 3 minutes or until slightly reduced to about 2 1/4 cups.
• 5. Ladle pan sauce over chops, and serve.

YOUR NEW FAVORITE PORK CHOPS

Steps:

• Heat oil in a large skillet over mediumhigh. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8-10 minutes (cooking time will depend on thickness of chops).
• Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
• Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.