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Drunken Pork Chops
Here the lowly pork chop takes on an air of importance; the combination of wine, cognac and fresh herbs and vegetables make for a lovely marriage. Use a quality cognac!
- 6 center cut pork chops, less than 1 inch thick
- 2 unpeeled garlic cloves, crushed
- 4 tablespoons olive or canola oil
- 2 baking potatoes, peeled and cut in thin rounds
- Salt and pepper
- 1/2 pound fresh mushrooms, thinly sliced
- 1 onion, sliced in rings
- 1/2 green bell pepper, julienned
- 1/2 red bell pepper, julienned
- 1/2 cup minced cilantro
- 1/2 cup dry white wine
- 2 tablespoons high-quality cognac
- 2 tablespoons rice vinegar
- 1/4 cup water
Preheat oven to 350 degrees F.
Ask the butcher to trim extended chop bone, so it will not interfere with cooking. It will also be easier to handle. Trim all visible fat and membrane from chops. Rub each chop with crushed garlic.
In a large, 12-inch, nonstick skillet, heat 1 tablespoon oil, reserve the rest; add pork chops and sear on both sides. After searing, lower heat and brown meat well on both sides, about 5 or 6 minutes per side. Remove chops to platter and cover.
Combine wine, cognac (I recommend Cardenal Mendoza), vinegar and water; pour into casserole around chops. Dribble with 1 more tablespoon of olive oil. Cover casserole and cook at high heat until it starts to boil; then cook briskly 1 more minute. Bake, covered, one hour, or until chops and vegetables are tender.
Serves: 4 to 6.
Copyright Joyce LaFray. All Rights Reserved.