| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Pork chops. |
| 1 |
l |
Red wine. |
| 1/2 |
c |
Armagnac; (brandy). |
| 2 |
|
Shallots |
| 3 |
tb |
Groundnut oil. |
| 20 |
cl |
Double cream; (or creme fraiche). |
| 1 |
|
Bouquet garni. |
|
|
Salt; peppercorns. |
INSTRUCTIONS
1 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.
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