Pork loin chops braised in red wine with pepper recipe

Pork Loin Chops braised in Red Wine with Pepper recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Pork loin chops braised in red wine with pepper recipe, recipe Rating: 4.8
Number of votes:122 

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