| Cuisine: Other | Type: Main Course | Serves: 4 |
|
Source:
|
Entertain & Celebrate Magazine Fall Harvest 2023 |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
4 (6 ounce) pork loin chops, 1 inch thick 2 tsp. kosher salt, divided 1/2 tsp. ground black pepper 1/2 tsp. ground red pepper 3/4 cup all-purpose flour, divided 1/4 cup salted butter 1/2 cup vegetable oil 1/4 pound applewood-smoked bacon, diced 1 cup chopped yellow onion 1 cup chopped red bell pepper 1/2 cup chopped celery 8 oz cremini mushrooms, quartered 2 cloves garlic, minced or pressed 2 tsp. chopped fresh thyme 2 dried bay leaves 2 cups chicken stock 1/2 cup dry white wine Hot cooked rice to serve Garnish: chopped green onion, fresh thyme leaves |
|
Instructions:
|
Sprinkle pork chops with 1 tsp salt and ground peppers. In a shallow dish, place 1/4 cup flour. Dredge pork chop in flour. In a large Dutch oven, melt butter over medium heat. Add pork chops, and cook until browned, 3 to 4 minutes per side. Remove pork chops from pot and set aside. Add oil and remaining 1/2 cup flour to the pot. Cook over medium-high heat, stirring constantly, until mixture is dark brown in color, about 20 minutes. Add bacon; cook for 1 minute. Add yellow onion, bell pepper, celery, mushrooms, garlic, thyme, bay leaves, and remaining 1tsp salt; stir well. Stir in stock and wine. Return pork chops to pot, placing in an even layer. Bring to a boil, reduce heat and simmer until pork chop are tender, about one hour. Remove chops from to and keep warm. Increase heat to medium; cook, uncovered until sauce is thickened, about 10 minutes. Serve over rice. Garnish as desired. |
|
Related recipes:
|
None |
2024-07-29