Braised Marbled Pork Chops With Merlot Recipe by Jon Michelena
Braised Marbled Pork Chops with Merlot Cooking Instructions 40 minutes 1 In a mortar, mash the garlic, salt, and parsley into a paste. Add the paprika and olive oil, mix, and rub onto the pork chops. Let marinate for 1 hour; if it's very warm, refrigerate. 2 Lightly coat the pork chops with flour. Heat the vegetable oil in a skillet over medium heat and brown the chops on both sides. Deglaze the skillet with the wine and let it reduce by half. Set aside. 3 In a small bowl, mix the wine, pork broth, and tomato sauce. Heat the skillet and sauté the red and white onions. Add the garlic and cook until golden. Add the sliced Portobello stems and cook. 4 Add the broth mixture and the browned pork chops. Cover, bring to a boil, reduce the heat, and cook the chops for 12 minutes on each side. 5 The sauce will thicken. Add a little water if it gets too thick. Serve immediately. 1 In a mortar, mash the garlic, salt, and parsley into a paste. Add the paprika and olive oil, mix, and rub onto the pork chops. Let marinate for 1 hour; if it's very warm, refrigerate. 1 In a mortar, mash the garlic, salt, and parsley into a paste. Add the paprika and olive oil, mix, and rub onto the pork chops. Let marinate for 1 hour; if it's very warm, refrigerate. 2 Lightly coat the pork chops with flour. Heat the vegetable oil in a skillet over medium heat and brown the chops on both sides. Deglaze the skillet with the wine and let it reduce by half. Set aside. 2 Lightly coat the pork chops with flour. Heat the vegetable oil in a skillet over medium heat and brown the chops on both sides. Deglaze the skillet with the wine and let it reduce by half. Set aside. 3 In a small bowl, mix the wine, pork broth, and tomato sauce. Heat the skillet and sauté the red and white onions. Add the garlic and cook until golden. Add the sliced Portobello stems and cook. 3 In a small bowl, mix the wine, pork broth, and tomato sauce. Heat the skillet and sauté the red and white onions. Add the garlic and cook until golden. Add the sliced Portobello stems and cook. 4 Add the broth mixture and the browned pork chops. Cover, bring to a boil, reduce the heat, and cook the chops for 12 minutes on each side. 4 Add the broth mixture and the browned pork chops. Cover, bring to a boil, reduce the heat, and cook the chops for 12 minutes on each side. 5 The sauce will thicken. Add a little water if it gets too thick. Serve immediately. 5 The sauce will thicken. Add a little water if it gets too thick. Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Salmon Sushi Bake Red Velvet Chocolate Chip Cookies Mashed Sweet Potato Waffles Chicken Marinade Cheesy Pork Caldereta Salmon Sushi Bake Red Velvet Chocolate Chip Cookies Mashed Sweet Potato Waffles Chicken Marinade Cheesy Pork Caldereta Niramish Paneer Niramish Paneer Dalna Bengali Style Chifferi elbow macaroni Lower Sodium Taco Seasoning Chicken Marinade Dynamite chicken pita sandwich Kashmiri Style Pumpkin al Rogan Josh Lotus Root Soup Creamy Macaroni and Cheese Tapioca Pearls/Sabudana Kheer Niramish Paneer Niramish Paneer Dalna Bengali Style Chifferi elbow macaroni Lower Sodium Taco Seasoning Chicken Marinade Dynamite chicken pita sandwich Kashmiri Style Pumpkin al Rogan Josh Lotus Root Soup Creamy Macaroni and Cheese Tapioca Pearls/Sabudana Kheer