Monday, December 15, 2008

Pork chop with Red Wine Sauce

I got the inspiration of making this dish through a cooking website, I have a 2007 Cabernet red wine which left half a bottle therefore to be a bit different I use the wine for cooking. Most of the web site reported that you shouldn't use the wine which you dislike for cooking .So , I hope this will enlighten someone who would like to cook using red wine in the future.

Most of chinese cooking will put a few tablespoon of cooking wine which is totally different from the wine used for English cooking style. But the ultimate aim is to intensify the fragrance of the dishes.

2 pork loins
3 tablespoon of ground pepper
1 cup of all-purpose flour
1 teaspoon of chicken stock
1/2 red apple
3 tablespoon of oil
4 tablespoon of red wine ,eg.Cabernet

1. Preheat oven (set it to high). Whisk together flour, salt and pepper in a small bowl; set aside 2 tablespoons.
2. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
3. Heat oil in a large pan over medium heat until hot but not smoking.
4. Add pork chops, and brown well, 3 to 4 minutes per side.
5. Transfer pan to oven; roast pork chops until they are cooked through, about 5 minutes more.
6. Transfer pork chops to a plate; cover to keep warm.
7. Place pan over high heat; add wine, scraping up browned bits on bottom.
8. Whisk reserved flour mixture into stock; pour into pan while whisking mixture in pan.
9. Stir in diced red apple. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more.
10. Season with salt and pepper; serve sauce over pork chops.


谢振凌|사진릉 said...

Next time you might be a part-time chef also

WL said...

HAha , no la. Just trying out on something new.

Lynne said...

Sticky n glue glue la......
"sell face" not good.....
But Colleen say very delicious oh....
I wonder reli yarkh.....