| Pork Loin Chops braised in Red Wine with Pepper
)
| 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.
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.
|
Author: frangipani 
  member since 06/03/2008 
|
