Drowned Pork Chops
Drowned Pork Chops
Ingredients:
Serves 4-
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3 tablespoons unsalted butter
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1/4 pound bacon, cut into small pieces (or 1/4 pound pancetta, de-fatted and cut into 1/4 inch cubes)
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4 pork chops (or 4 bone-in veal chops)
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1/4 cup all-purpose flour
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1 teaspoon salt
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1/4 teaspoon pepper
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4 thyme sprigs
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4 rosemary sprigs
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1 cup dry white wine
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1 cup chicken broth
Process:
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Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the bacon (or pancetta) and cook until golden, about 5 minutes. Remove bacon to a plate, but leave butter drippings in the pan.
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Add 1 tablespoon of butter to the pan. Dredge the pork chops (or veal chops) in flour, shake off any excess flour, and place the chops in the pan in a single layer. Cook about 5 minutes on each side, or until golden-brown in color. Season both sides of the chops with salt and pepper and add the thyme and rosemary. Cook 1 more minute.
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Deglaze the pan with the wine and cook until the wine has evaporated, about 5 minutes. Add the chicken broth and return the bacon to the pan.
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Cover the pan and cook for 20 minutes, turning once.
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Remove the pork chops to a platter and cook the sauce over a high heat for about 2 minutes until it reduces to a thick sauce. Whisk in 1 tablespoon of butter and cook 1 minute. Pour sauce over the veal and serve.
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