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Bon Appétit

Pork Chops with Sauce Poivrade

4.1

(16)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons vegetable oil
1 pound pork riblets
1/3 cup water
4 cups veal stock or 2 cups canned beef broth and 2 cups canned low-salt chicken broth
2 tablespoons red currant jelly
1 tablespoon red wine vinegar
2 teaspoons black peppercorns, crushed
1 teaspoon cornstarch dissolved in 2 teaspoons water
4 6-ounce pork loin chops (about 3/4 inch thick)
Wine-braised Red Cabbage
Baked Apple Compote

Preparation

  1. Step 1

    Heat 1 tablespoon oil in heavy large roasting pan over medium heat. Add riblets; sauté until brown, about 10 minutes. Stir 1/3 cup water into roasting pan, scraping up any browned bits. Simmer until liquid is almost evaporated, about 8 minutes. Add 2 cups stock. Simmer until liquid is reduced to 1/4 cup, about 12 minutes. Add remaining 2 cups stock, jelly and vinegar. Simmer until sauce is reduced to 1 cup, about 10 minutes. Strain into heavy small saucepan; discard solids. Add peppercorns. Bring to simmer. Stir in cornstarch mixture. Simmer until sauce thickens, stirring occasionally, about 5 minutes.

    Step 2

    Meanwhile, sprinkle pork chops with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add pork chops to skillet; cook until brown and just cooked through, about 4 minutes per side.

    Step 3

    Spoon sauce onto plates. Top with pork chops. Spoon cabbage and compote alongside pork chops and serve.

TagsFrenchEuropeanPork RibPorkMeatPork ChopBeefMainDinnerDairy FreeGluten FreeNut FreeSauteBon Appétit
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