Pork chop in wine sauce


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The chops are washed, drained, sprinkled with a few drops of olive oil and seasoned to taste with salt and pepper. Sprinkle each piece with freshly ground nutmeg. Place the chops in a pan in which I put a little water. and wine. Cover with finely chopped green onions.

Because I used the accordion potatoes as a garnish, I also put, along with the chops, in the tray, 4 notched potatoes, greased with oil, seasoned with salt and pepper and then "dressed" in aluminum foil.

Put in the oven and from time to time sprinkle with the sauce from the pan. Near the end, remove the aluminum foil from the potatoes and let both the potatoes and the chops brown.

Serve hot with sauce and accordion potato garnish.


Pork chops in red wine sauce

Yesterday at noon I enjoyed, with a steaming polenta, these wonderful pork chops. Since I left home I rarely cook food with sauce but especially in autumn and winter nothing can be compared to a tasty food with sauce.

The recipe is very simple and accessible, so I invite you to try it in case you don't already know it.

Ingredient:

2 glasses of good quality red wine

Fry the chops for 4 minutes on each side in 4-5 tablespoons of oil in a pan wide enough so that there is no need to overlap the slices of meat.

After they have browned on both sides, add salt and pepper.

Add the garlic cloves cut into thin slices, the marjoram sprigs and the sage leaves broken into pieces by hand.

Add the red wine and leave the pan on low heat, initially without a lid. When the wine has evaporated almost completely, add a small glass of water and cover the pan.

If the chops are not tender after the first glass of water, add one more, cover the pan and leave it on low heat until the sauce drops.

When the meat is tender and the sauce has dropped and acquired a creamy consistency, turn off the heat and serve with the polenta.


Pork steak with sauce

When you do something simple, it seems that it won't turn out good enough, but the result is the opposite :), most of the time. Fast, few ingredients, extremely good! A pork steak and sauce that you can quickly prepare for guests, which does not keep you too long in the kitchen but gives you time to spend with your loved ones.

  • 800 g pork chop / pork pulp
  • 4-5 tablespoons soy sauce
  • 4-5 cloves garlic
  • 1/2 teaspoon buoy
  • 300 ml tomato juice (I had prepared at home)
  • 30 ml oil (olive oil)
  • the water
  • salt
  • pepper

Method of preparation

Cut slices about 1 cm thick

Place them in a heat-resistant tray in which you put the oil. Put the soy sauce on them.

Mix in a bowl the tomato juice with a little water (depending on how thick the sauce is, to make it thinner) crushed garlic, paprika and pepper. Pour the mixture over the meat.

It is not necessary to add salt, the soy sauce is salty enough.

Cover the tray with aluminum foil and put it in the oven at 200-220 degrees for 50 minutes.

Remove the foil, lower the temperature to 180 degrees and leave until the sauce is low and slightly thickened.

Serve with puree, rice, or plain, with a beetroot salad with horseradish.


Pork escalope with creamy onion sauce and wine & # 8211 slices of grilled pork leg

Pork cutlet with creamy onion sauce and wine & # 8211 slices of grilled pork leg. The recipe for scallops with white wine and onion or tender slices of pork in a velvety and fragrant onion sauce with white wine. Sauce recipes. Pork recipes.

I bought a nice piece of pork leg from the butcher. I made my plan from the store and I knew I would cook a pork escalope with creamy onion sauce and white wine.

I can't wait to get home and get to work! My mother often made this food in the years & # 821770 - & # 821780 and the recipe (scallops with white wine and onion) he had it from an Italian kitchen magazine of the time. Cordon Bleu was in vogue at the time (the recipe here), French onion soup (the recipe here) or Boeuf Bourguignon & # 8211 beef with mushrooms and red wine (the recipe here). Luckily, in Arad you could get hold of a German, Austrian, Italian, Hungarian or French “for women” magazine and you could find the recipes for your own collection. Some could not prepare due to the food crisis and the lack of key ingredients & # 8230 we waited for the Revolution to taste a shrimp cocktail (the recipe here) or smoked salmon.

Escalop is practically a dish with sauce prepared from slices of meat (escaloppe, scaloppine, Schnitzel). Yes in German Schnitzel means slice of meat and Wiener Schnitzel is slice of breaded bread (in breadcrumbs) & # 8211 see here. The escalope can be made from pork, beef or poultry & # 8211 I leave you with several recipes at the end.

Slices of meat cooked in this way become very tender and juicy so we can choose pieces with stronger meat, such as pork meat. It is not wrong if we make a pork escalope from the neck (not very fat) or pork shoulder. You can also choose pork chop but it is weaker and needs to be cooked faster so that it does not become dry.

The creamy sauce of the escalope is composed of a lot of onions and white wine that balances the sweetness of the hardened onion.

From the quantities below it results approx. 4 servings of pork escalope with creamy onion sauce and white wine.


Pork steak with red wine sauce

Good, very good, but I have a curiosity: how can carrots be crispy after 2-3 hours in the oven?

Not recommended for BELLY. For you ONLY carrots.

I do the same, but I don't leave the whole piece of meat because it's harder to penetrate, but I cut it into pieces about the size of a portion to put on the plate and leave it so cut in the marinade and put it covered in the oven at the beginning. with aluminum foil pricked from place to place and after it has penetrated and faded, I leave it without foil to brown it nicely. It's extraordinarily good!

Ready in 45 minutes, and you kept it in the oven for 2 hours! What do I understand from here? I think the dish is good, if you keep it on the stove until the meat is cooked.


Serve pork chop with tomato sauce

I quickly boiled some simple pasta (in salted water) and sprinkled them with a little olive oil.

Each received on the plate a slice of pork chop with tomato sauce and a bunch of tagliatelle. To stay in the Italian area, we sprinkled a few Parmesan flakes over this wonderful food. I also decorated it with fresh basil leaves.

The meat is soft and tender, the sauce is very tasty, sour and aromatic. Try this too simple pork chop recipe with tomato sauce, wine and garlic.


3 delicious recipes with pork chop

1. In the oven

When choosing the pork chop for baking, we recommend that you opt for a multicolored (marbled) piece instead of one with a uniform color. Pieces of meat that contain more fat are excellent for cooking, because cooking takes longer. A piece of meat with a higher fat content will remain juicy until the end of cooking and will not dry out in excess.

Necessary ingredients

  • 1 whole pork chop
  • Vegetables by preference (optional)
  • 2 cloves of garlic
  • 2 tablespoons wine vinegar
  • 1 teaspoon smoked pepper
  • 1 teaspoon black pepper
  • Olive oil
  • Salt

Method of preparation

  • First, marinate the pork chop in a mixture of oil, garlic, vinegar, salt and spices. Then cover it with plastic wrap and put it in the fridge for at least two hours.
  • Preheat the oven to 180 ° C.
  • Place the vegetables next to the pork chop as you like.
  • Bake for about 20 minutes. Then turn the meat over and let it cook for another 20 minutes.
  • at the end, turn off the oven and let the meat sit inside for 10 minutes.
  • Cut and serve the pork chop with the vegetables.

2. On the grill

Maybe you'd like to make a pork chop on the grill. After all, it is a quick, tasty and healthy option. However, the main risk is to get a much too dry and hard preparation.

To avoid excessive drying of pork, choose thicker chop pieces. We will give you detailed instructions on how to cook the pork chop so that the meat is juicy on the inside and browned on the outside.

Necessary ingredients

  • Pork chop cut into thick slices
  • Olive oil
  • Salt and pepper
  • Rosemary

Method of preparation

  • First, take the meat out of the fridge so that it is not cold when you cook it. Half an hour should be enough.
  • To cook the pork chop on the grill, brown the surface of both sides on a high flame with a little oil.
  • Then leave the heat low and continue to cook for about 5 minutes. In this way, you will get a well-made meat on the outside and juicy on the inside.
  • Finally, add salt, pepper and any other spices of your choice.

3. In the crust

If you prefer fried meat, then you have to cut the pork chop into thick slices. This is a perfect option if you like fried, crispy meat. (Choose one of the other delicious pork chop recipes if you don't like fried meat.)

You can give an exotic flavor to these pork chop schnitzels by adding flavored herbs to the meat. Use them according to your tastes. You can also use other spices, such as smoked paprika, cayenne pepper, cumin, black pepper, etc.

Necessary ingredients

  • Pork chop cut into thick slices
  • 60 g cornstarch
  • 60 g pesmet
  • 2 lightly beaten and salted eggs
  • Oil
  • Salt
  • Aromatic plants to taste (oregano, basil, parsley, marjoram, thyme…)

Method of preparation

  • First, cover each piece of meat in a thin layer of starch.
  • Next, pass the pieces through a beaten and salted egg.
  • Then cover them in a layer of breadcrumbs previously mixed with herbs.
  • Heat a skillet over medium heat with enough oil for frying. When the oil has heated up, fry each piece of meat on both sides until golden. Then place the pieces on paper towels to absorb the excess oil.
  • At the end, serve the schnitzels with a salad or any other kind of garnish of your choice.

Do you like these delicious pork chop recipes? You can create your own versions, mixing and matching the ingredients to your liking.


How much meat do you need for a roast in the oven?

You're probably wondering how much meat you'll need to satiate all the guests at the table. We recommend that you always order a little more than you actually need, because pork is a meat that shrinks when cooked. In the case of boned meat, for example, it would be ideal to have 200 to 250 grams on hand for each person, while for a boned pork steak 1.5 to 2 kilograms of meat will be enough for a full meal. to which 6 people will sit.


Pork chop in wine sauce

The chops are washed, drained, sprinkled with a few drops of olive oil and seasoned to taste with salt and pepper. Sprinkle each piece with freshly ground nutmeg. Place the chops in a pan in which I put a little water. and wine. Cover with finely chopped green onions.

Because I used the accordion potatoes as a garnish, I also put, along with the chops, in the tray, 4 notched potatoes, greased with oil, seasoned with salt and pepper and then "dressed" in aluminum foil.
Put in the oven and from time to time sprinkle with the sauce from the pan. Near the end, remove the aluminum foil from the potatoes and let both the potatoes and the chops brown.
Serve hot with sauce and accordion potato garnish.

Pork chop with wine sauce

The chop piece is washed, sprinkled with salt and pepper, left for 10-15 minutes, then placed in a

Cutlet and pork sausages in wine sauce in the oven

Peel the onions, wash and cut into slices and place in an onion bed.


Ingredients Baked boneless pork chop, recipe for a red and juicy steak

  • 1 piece of boneless pork chop 1.5 kg, partially defatted (it is good to have a millimeter layer of fat that will contribute to both tenderness and taste, in addition, we will not add other fats)
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon pepper
  • 1 tablespoon rosemary or chopped thyme (or neither if you don't like these flavors)
  • optional: 1/2 teaspoon crushed fennel seeds or ground cumin (if you prefer, you can add other spices)
  • 1 onion
  • 1 whole head + 3 cloves of garlic
  • 2-3 sprigs of thyme, fresh rosemary, bay leaves
  • optional, for sauce: 150 ml. concentrated chicken soup, 2 tablespoons balsamic vinegar, 30 grams of butter

Preparation of boned pork chop in the oven, recipe for a red and juicy steak

Seasoning and dry marinating

1. Salt, pepper, chopped herbs (if using), 3 chopped garlic cloves and other spices (I used crushed fennel seeds, I think they fit perfectly with pork) are blended or chopped in a mortar until a semi-dry mixture is obtained. The chop should be cleaned with a sharp knife from the silver skins on the surface, but it is good to keep a millimeter layer of grease. Rub the chop piece well on the whole surface with the prepared spices then put it in a casserole / plastic bag, close it well and keep it in the fridge for 6-12 hours. Obviously, you can do this in the evening and leave the piece of meat overnight or you can season the meat during the day and leave it until evening. I left it in the morning until about 7 pm, about 8 hours in total.

Meat tempering & # 8211 why is it so important?

2. Before we get to work, the meat must be brought back to room temperature. This means that it will be taken out of the fridge at least 1 hour before we actually start cooking it. If the cooking process starts while the meat is still very cold, all the important indications of the recipe, regarding the cooking time, will no longer be valid. There is an expression in international terminology, tempering meat, which defines this essential process for achieving good and consistent results. During this time, until the meat "acclimatizes", turn on the oven and set at 180 ° C, preferably with ventilation. If you do not have an oven with the ventilation function, set it to 190 ° C.

Browning the meat in a hot pan

3. Heat a large saucepan or pan over high heat. Place the piece of chop, previously wiped on the surface with absorbent kitchen towels, with the fat side down. In a short time, the fat will melt, allowing us to quickly brown the meat on all sides. This will take about 10 minutes in total.

Baking

4. If the same pan / pan in which I browned the meat goes in the oven, it's perfect. If not, we will move the meat to another bowl. I used a large cast iron pan, which I also have a lid on. I cooked the chop from start to finish in it. I added to the pan the onion, cleaned and cut into quarters, as well as the garlic head cut in 2, in width, aromatic herbs and about 50 ml. of hot water. I covered the vessel with the lid. It can be well covered with aluminum foil, in case you do not have a baking dish with a lid. I put the chop in the preheated oven at 180 ° C, ventilated, respectively 190 ° C without ventilation.

Internal temperature for a boneless pork chop in the oven

5. Now we come to what is really important for the success of our steak. The internal temperature of a pork chop cooked according to food safety rules is 71 degrees Celsius. If you want my opinion, with an absolutely subjective title, it seems even more delicious to me if we take the chop out of the oven when this internal temperature is around 65 degrees. For those who do not know the source of the meat used / those who want a 100% safe product / those who prefer well-cooked meat, 71 degrees Celsius is just right. Also, this internal temperature is the maximum limit. That is if we want to get a juicy steak and not a piece of yak hard to swallow.

How to calculate the cooking time for a piece of baked pork chop

How to do it, because we don't all have an instant reading thermometer or a temperature probe oven to help us figure out when it's been enough? Well, we need to calculate the cooking time of 20 minutes / 450 grams of meat each. My piece of boneless pork chop weighed 1.5 kilograms. I calculated and it turned out that I should keep it in the preheated oven at 180 ° C for 1 hour and 10 minutes. After an hour, I removed the lid from the bowl so that the meat would brown on the surface. After the indicated time, I took the pan out of the oven. I inserted the thermometer into the meat so that the tip of the probe reached exactly its center and & # 8230 As you can see, exactly 71 degrees Celsius, the target temperature.

Note: an instant reading thermometer is very useful for other recipes, it is a tool worth buying and it is not expensive at all, there are thermometers at 50-60 lei.

Meat rest after cooking

5. Let the meat rest for 15 minutes before cutting it. During this time, the fibers of the meat will be impregnated with juices and will become soft and delicate.

Optional & # 8211 steak sauce

6. If you want to prepare a sauce for this steak, it's easy to do it during the rest of the meat. Squeeze the baked garlic effectively, it will come out like a cream from the alveoli. Keep this garlic cream aside. Remove the herbs from the pan / tray in which the meat was cooked. Gently dab the dish with kitchen paper, which will absorb the fat. Heat the pot over medium heat and add the balsamic vinegar. Scrape well on the bottom of the bowl to remove any traces of red protein. Immediately add the concentrated chicken soup and baked garlic cream. Boil for 2-3 minutes, then pass the sauce through a sieve, collecting it in a clean saucepan. Bring to a boil in two or three stages and turn off the heat. Add the cold butter cut into pieces and mix slowly until the butter melts and the sauce thickens. Season with salt and pepper to taste and serve hot with the steak.

After 15 minutes of rest, the pork chop steak will reveal a pale, juicy and fragile pink interior, as seen in the first image of the article. Serve hot or cold steak, because it is a wonderful alternative to sausages, sandwiches or cold dishes. Warm, it goes well with all kinds of garnishes, I really like it with potato salad with radishes or sauerkraut.



Comments:

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  2. Emmett

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  4. Corlan

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  5. Zolobei

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  6. Mikaktilar

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  7. Elisheba

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  8. Cretien

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