4 boneless pork chops
2 tablespoons butter
1/3 cup white wine
1/3 cup jellied cranberry sauce
3 green onions, chopped
1 tablespoon thyme
salt and pepper
Melt the butter in a skillet over medium heat. Sprinkle pork with salt and pepper. Saute pork until cooked through (about 8 minutes per side). Transfer pork to plate. Add the wine to the skillet, along with the cranberry sauce and thyme. Stir until the sauce becomes thick. Reduce heat to low and add the pork back to the skillet. Cook for a few more minutes. Serve, making sure to spoon the sauce over the pork.
4 boneless pork chops
1 tablespoon crushed rosemary
2 tablespoons flour
1/2 tablespoon cornstarch
2 1/2 tablespoons olive oil
2 cloves crushed garlic
1 cup canned chicken broth
1/4 cup white wine
1/3 cup heavy whipping cream
4 teaspoons raspberry vinegar
salt, lemon pepper
Mix the flour, rosemary, salt, lemon-pepper on a small plate. Coat the chops with the mix. In a medium skillet, saute the garlic for a couple minutes over medium-high heat. Remove the garlic with a slotted spoon and discard. Add the pork to the skillet and saute until cooked through (about 8 minutes per side). Remove the pork and transfer to a plate. Put foil over the plate to keep warm. Add the chicken broth, white wine, cream, vinegar and 1/2 teaspoon more of the crushed rosemary to the skillet. Bring to a boil. Add the pork, then lower to low heat and cook for another 10 minutes or so, stirring often. You'll probably want to add some cornstarch to help thicken the sauce. Finally, spoon the sauce over the pork and serve.
pork tenderloin
2 cups red wine
1 stalk of celery, chopped
1 package of brown gravy mix
1/2 onion, chopped
salt, pepper and garlic
cornstarch
Preheat oven to 375 degrees. Put the pork in a baking dish. Season with salt, pepper and garlic. Top with the onion and celery. Pour the red wine over the entire thing. Bake for about an hour. When it's done, take the pork out of the dish and mix the brown gravy in with the red wine. Add a little cornstarch to thicken. Slice the meat and use the gravy to pour over..
4 decent sized pork chops
4-6 potatoes
1/2 cup bread crumbs
1 tablespoon lemon-pepper seasoning
1 large egg
1 tablespoon milk
2 tablespoons parmesan/romano cheese
1/2 cup vegetable oil
2 teaspoons red wine vinegar
2 tablespoons sour cream
salt/pepper
Wash and trim chops. Rub with lemon-pepper seasoning and set aside. At this point, start salted water boiling in a 2 quart pot for potatoes, peel and quarter as many as desired. The potatoes should boil for about 15 minutes. While potatoes are cooking, prepare chops. In a wide soup bowl, whisk egg and milk. On a dinner plate, toss bread crumbs and parmesan/romano cheese. In a large pan, heat oil over medium-high heat. Dip chops into egg, let excess drip off, then place chop in bread crumb mix, pressing onto both sides, shake off excess. Place the first chop in the oil, check quickly to make sure the oil is not so hot as to burn the breading, then add other chops. Turn after about 1 minute when nicely browned. After a minute on the second side, reduce heat to medium and flip once more after 5 minutes. The average chop takes about 8 minutes to be cooked but still juicy, thick chops will take more time, boneless will take less. Some of the drippings are used to season the mashed potatoes, so be careful not to blacken the oil; if the bits start getting dark, reduce the heat slightly. Remove to a plate lined with paper towels, set in a warm place until ready to serve (chops will keep their heat quite well for the time it takes to finish the potatoes). When the potatoes have finished cooking, drain, reserving 1/2 Cup cooking liquid, and cover to dry for a minute. Perfect timing would have the potatoes drying while the chops are finishing up. When the chops have been removed from the pan, drain off all of the hot oil, leaving as many brown bits as possible. Deglaze the pan by adding the red wine vinegar to the hot pan, letting it sizzle, then adding the cooking liquid. Bring to a boil and reduce by half. Mash the potatoes with sour cream, pepper and salt. Put potatoes into the pan, stir thoroughly, taste and adjust for seasoning. Serve alongside the breaded chops.
1- 1 1/2 lbs of boneless pork cubes
1/2 white onion, chopped
2 cloves of garlic
3 Granny Smith apples (peeled, cored and sliced)
1 cup dry white wine
2 teaspoons sugar
2 teaspoons sage
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
3 tablespoons flour
1 1/2 tablespoons cornstarch
1/3 cup heavy whipping cream
salt/pepper
Get your crockpot out! Combine the onion, garlic and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat the pork cubes with flour, then arrange over the apple mixture. Pour in the wine. Add your salt and pepper. Cover and cook on low for 8 hours.
When pork is almost done, mix the cornstarch and heavy whipping cream in a bowl. Blend it into the stew. Increase setting to high and cook for another 10 minutes or so. Prepare to be amazed.