Pork Loin Chops braised in Red Wine with Pepper

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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

Method

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
Released:	06/05/08
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