Pork Loin Chops braised in Red Wine with Pepper


Assigned Tags / Keywords:
meat,
pork,
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Ingredients per portions

1500 g pork loin cutlets/chops
  olive oil
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
Recipe Statistics: 5,915 (17)* read
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Author:

frangipani CU professional


member since 06/03/2008
266 posts (ø0.29/day)
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