Pork Chops With Porcini And Red Wine Recipes

PORK CHOPS WITH RED WINE SAUCE

Steps:

• Instructions

PORK CHOPS WITH WINE AND GARLIC

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.

PORK CHOPS WITH PORCINI AND RED WINE

Steps:

• 1 Place the mushrooms in a bowl with the water. Let stand 30 minutes. Lift the mushrooms out of the liquid and rinse them well under running water, paying special attention to the base of the stems where soil collects. Drain, then chop fine. Pour the soaking liquid through a paper coffee filter-lined strainer into a bowl. 2 In a large skillet, heat the oil over medium heat. Pat the chops dry. Place the chops in the pan in a single layer. Cook until they are nicely browned, about 2 minutes. Turn the chops over with tongs and brown on the other side, about 1 to 2 minutes more. Sprinkle with salt and pepper. Transfer the chops to a plate. 3 Add the wine to the skillet and simmer 1 minute. Add the porcini and their soaking liquid. Reduce the heat to low. Simmer 5 to 10 minutes, or until the liquid is reduced. Stir in the cream and cook 5 minutes more. 4 Return the chops to the pan. Cook 5 minutes more, or until the chops are just cooked through and the sauce is thickened. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BRAISED PORK WITH RED WINE

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.