Pork Loin Chops braised in Red Wine with Pepper


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Ingredients per portions

1500 g pork loin cutlets/chops
  olive oil
shallots, peeled
 some salt
tsp melange of peppercorns, black and white Sarawak, pink (shinus), green, cubeb and Szechuan
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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Author:

frangipani CU professional


member since 06/03/2008
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