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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 pork chops; 1-inch thick
Salt and pepper
1 tbsp olive oil
2/3 onion; diced
3/4 cup red wine
1 1/4 cup chicken stock
1 tbsp tomato paste
1/2 tsp sugar
2 tsp Dijon-style mustard
1 tbsp cold butter; cut into 4 pieces
Place an casserole dish in oven and heat oven to 250.
Heat a large cast iron skillet over medium-high heat until very hot. Season chops with salt and pepper. Put olive oil in pan and, when hot, add the chops and brown well, 1 minute per side. The chops should be nicely browned. Place chops in the preheated ovenproof dish, cover tightly, and place in the heated oven for 14 minutes.
Meanwhile, lower heat under skillet to medium. Add the diced onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is translucent and soft but not browned. Add the red wine, and with a wooden spoon, scrape up any bits stuck to the bottom of the pan. Reduce the wine by two-thirds.
Add the chicken stock and simmer for 5 to 6 minutes. Add the tomato paste, sugar, 1/4 teaspoon salt, pepper to taste, and mustard and simmer for 1 to 2 minutes more, or until the liquid has thickened. {A spoon should leave a clear trail on the bottom of the skillet.} Remove from the heat and stir in
the cold butter. Serve immediately over the chops.
ONION VARIATION: Increase the onions to 2 cups and cook them for 10 to 12
minutes instead of the 5 to 7 minutes called for in the recipe above.
Simmer the sauce, after the tomato paste and other remaining ingredients are added, for 3 to 4 minutes instead of the 1 to 2 minutes called for.
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PORK CHOPS WITH A HEARTY BROWN SAUCE
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 pork chops; 1-inch thick
Salt and pepper
1 tbsp olive oil
2/3 onion; diced
3/4 cup red wine
1 1/4 cup chicken stock
1 tbsp tomato paste
1/2 tsp sugar
2 tsp Dijon-style mustard
1 tbsp cold butter; cut into 4 pieces
Place an casserole dish in oven and heat oven to 250.
Heat a large cast iron skillet over medium-high heat until very hot. Season chops with salt and pepper. Put olive oil in pan and, when hot, add the chops and brown well, 1 minute per side. The chops should be nicely browned. Place chops in the preheated ovenproof dish, cover tightly, and place in the heated oven for 14 minutes.
Meanwhile, lower heat under skillet to medium. Add the diced onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is translucent and soft but not browned. Add the red wine, and with a wooden spoon, scrape up any bits stuck to the bottom of the pan. Reduce the wine by two-thirds.
Add the chicken stock and simmer for 5 to 6 minutes. Add the tomato paste, sugar, 1/4 teaspoon salt, pepper to taste, and mustard and simmer for 1 to 2 minutes more, or until the liquid has thickened. {A spoon should leave a clear trail on the bottom of the skillet.} Remove from the heat and stir in
the cold butter. Serve immediately over the chops.
ONION VARIATION: Increase the onions to 2 cups and cook them for 10 to 12
minutes instead of the 5 to 7 minutes called for in the recipe above.
Simmer the sauce, after the tomato paste and other remaining ingredients are added, for 3 to 4 minutes instead of the 1 to 2 minutes called for.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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