Attn: Krusty and Diva - this board needs more posts about pork chops
Posted by
Roger More (aka rogermore)
Jul 31 '18, 13:47
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This (and all the following recipes) are for bone-in pork chops. I don’t care that they are more work – they taste better and are less prone to drying out. Loin chops – which may also be labeled as rib chops (which have the bone along one edge) or centre cut chops (which have the bone in the middle) are good, as are blade chops (which are from the shoulder). – the big difference will be on how thick the chops are, which will impact cooking time.
Pork Chops in Wine
Season the pork chops, including the bone with salt and pepper. If you want, crush a clove of garlic and then rub it against the meat and bone as well.
Use a frying pan large enough to hold the pork chops in a single layer. (cast iron or stainless steel preferred, but non-stick will be fine. If it has a lid, it will be easier). Heat the pan over medium, then add 2 tablespoons of oil and give that a minute to heat up.
Add the pork chops and cook for 2-3 minutes a side – they should be lightly browned.
Pour about 75 ml/5 tablespoons of wine (either red or white, whatever you like) into the pan and cook for about 3 minutes. Then add 75 ml/5 tablespoons of water, cover (use foil if you don’t have a lid) and simmer for about 20 minutes.
When the time is up, take off the lid, and crank up the heat until you hear the pork chops sizzle. Pour in another 5 tablespoons wine and cook for another 1-2 minutes until you get a thick sauce. (You may need to take the pan off direct heat if the wine evaporates too quickly. Alternatively, you can take the pork chops out of the pan and let them rest under foil while you finish the sauce – eg if you want to make it slightly richer, add a tablespoon of butter)
This recipe is from Greece, so I’d expect Mediterranean wines from Greece or southern Italy will be most suited, but anything cheap and sweet, like a Zinfandel, will be fine. You can serve with potatoes, greens and the rest of the bottle of wine. If you want a garnish, serve with lemon wedges and blanched olives (take brined olives, cook in boiling water for 1 minute to remove the salt, rinse in cold water, drain and add to the dish when you add the second helping of wine.
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