Pork loin chops braised in red wine with pepper recipe
Pork Loin Chops braised in Red Wine with Pepper recipe
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This recipe for pork loin chops braised in red wine with pepper is a delightful combination of flavors that will tantalize your taste buds. The succulent pork loin chops are seared to perfection and then slowly cooked in a rich red wine sauce, infusing them with a deep, robust flavor. The addition of pepper adds a subtle hint of spice, enhancing the overall taste of the dish. This recipe is perfect for a special occasion or a cozy dinner at home.
Keywords: pork loin chops, braised, red wine, pepper, flavorful.
Pork loin chops braised in red wine with pepper recipe details
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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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Pork loin chops braised in red wine with pepper recipe
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