Pork loin chops braised in red wine with pepper recipe

Pork Loin Chops braised in Red Wine with Pepper recipe

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Ingredients
1500 g | pork loin cutlets/chops |
olive oil | |
9 | shallots, peeled |
some | salt |
2 tsp | melange of peppercorns, black and white Sarawak, pink (shinus), green, cubeb and Szechuan |
1 tbsp | balsamic vinegar |
250 ml | red wine, dry |
125 ml | chicken stock |
Instructions
Heat the oil in a casserole/dutch oven and sear the chops in batches from both sides for about 3 minutes, remove and set aside.Add the shallots and stir-fry for about 2 minutes. Add salt and peppercorns and stir well.
Pour in the vinegar, stir and add the red wine and stock. Bring to a short boil, reduce the heat and return the cutlets to the pot.
Braise covered for about 1.5 hours, turn over the meat from time to time. After 1 hour take off the lid.
Preparation time:
ca. 10 min
Grade of difficulty:
medium
Calories per portion:
n/a
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Reference: Pork loin chops braised in red wine with pepper recipe
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