I like to use the blade cut chops that have pink meat with darker red meat on the outside and a layer of fat between. I think they cook up less dry and more tender. This recipe is from the same cookbook as the pork loin and leeks.
* Exported for MasterCook 4 by Living Cookbook *
Betty Jane’s Braised Pork Chops with Port Gravy
Recipe By : James Villas
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
1/2 cup all-purpose flour1 tsp fresh rosemary leaves, minced
salt and freshly ground black pepper to taste
4 3/4-inch-thickpork loin chops
3 Tbs butter
1 cup beef broth
1/4 cup port wine
sprigs of watercress for garnish
1. On a plate, combine and mix together the Flour, rosemary, and salt and
pepper; dredge the pork chops in the mixture, shaking off excess flour, and
place the chops on another plate.
2. In a large, heavy skillet, melt 2 tablespoons of the butter over moderate
heat, add the chops, and brown on both sides. Add the broth, reduce the heat
to low, cover, and simmer till the chops are very tender, about 1 hour.
3. Transfer the chops to a serving platter, increase the heat under the
skillet to moderate, add the port, and reduce the liquid till nicely
thickened, 3 to 5 minutes. Add the remaining tablespoon of butter, swirl
till melted and well incorporated, and spoon the gravy over the chops.
4. Serve the hot chops garnished with sprigs of watercress.
Comments: The lady in Richmond, Virginia, who prided herself on these rather
fancy pork chops believed firmly that they hark back to colonial days, when
so much pork was served with either a Madeira or port wine gravy. Betty Jane
flavored the chops with fresh rosemary or sage leaves, but she warned
(correctly) that overdoing the herbs by as little as 1/2 teaspoon could
virtually destroy the succulent flavor of both the meat and gravy. This is
one time when a dried herb should not be substituted for the fresh. After
about 45 minutes of braising, prick the chops with a small knife to see if
they're already tender but still moist inside.
Recipe Author: James Villas
Recipe Source: Pig: King of the Southern Table
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* Exported for MasterCook 4 by Living Cookbook *
Betty Jane’s Braised Pork Chops with Port Gravy
Recipe By : James Villas
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
1/2 cup all-purpose flour1 tsp fresh rosemary leaves, minced
salt and freshly ground black pepper to taste
4 3/4-inch-thickpork loin chops
3 Tbs butter
1 cup beef broth
1/4 cup port wine
sprigs of watercress for garnish
1. On a plate, combine and mix together the Flour, rosemary, and salt and
pepper; dredge the pork chops in the mixture, shaking off excess flour, and
place the chops on another plate.
2. In a large, heavy skillet, melt 2 tablespoons of the butter over moderate
heat, add the chops, and brown on both sides. Add the broth, reduce the heat
to low, cover, and simmer till the chops are very tender, about 1 hour.
3. Transfer the chops to a serving platter, increase the heat under the
skillet to moderate, add the port, and reduce the liquid till nicely
thickened, 3 to 5 minutes. Add the remaining tablespoon of butter, swirl
till melted and well incorporated, and spoon the gravy over the chops.
4. Serve the hot chops garnished with sprigs of watercress.
Comments: The lady in Richmond, Virginia, who prided herself on these rather
fancy pork chops believed firmly that they hark back to colonial days, when
so much pork was served with either a Madeira or port wine gravy. Betty Jane
flavored the chops with fresh rosemary or sage leaves, but she warned
(correctly) that overdoing the herbs by as little as 1/2 teaspoon could
virtually destroy the succulent flavor of both the meat and gravy. This is
one time when a dried herb should not be substituted for the fresh. After
about 45 minutes of braising, prick the chops with a small knife to see if
they're already tender but still moist inside.
Recipe Author: James Villas
Recipe Source: Pig: King of the Southern Table
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