| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Campanile | 4 | Servings | |
INGREDIENTS
| 4 | Pork chops. | |
| 1 | Red wine. | |
| 1/2 | c | Armagnac, brandy. |
| 2 | Shallots | |
| 3 | T | Groundnut oil. |
| 20 | Double cream, or creme | |
| fraiche. | ||
| 1 | Bouquet garni. | |
| Salt, peppercorns. |
INSTRUCTIONS
Peel and chop the shallots. Heat the wine in a saucepan with the shallots, bouquet garni, and 15 peppercorns. Reduce the wine to half its original amount. Remove the bouquet garni, and strain the wine. 2 Heat the oil in a frying pan and fry the pork chops for 5 minutes on each side over a strong heat. Season, cover the pan and cook for 10 minutes over a low heat to prevent them becoming tough. 3 Arrange the pork chops on a serving dish and keep them warm. Deglaze the cooking juices with the Armagnac, then add the wine and stir. 4 Check seasoning and add the cream to the sauce. Stir well and pour over the pork chops. Serve very hot. "A la vigneronne" is the term given to dishes which include grapes or wine or autumn meals. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 23.8mg
Potassium: 661.3mg
Carbohydrates: 33.3g
Protein: 5g