Pork Chops Sauterne
This classic recipe features thick pork chops seared until golden, then slowly braised in a sweet and savory sauce of Sauterne wine. A simple topping of mustard, brown sugar, and a lemon slice creates a flavorful glaze as it cooks. The result is incredibly tender pork with a balanced, elegant pan sauce.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 20 min
- Porcje
- 4
- Trudność
- Średni
Informacja o alergenach: może zawierać gorczyca i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 4 szt.bone-in pork chop, thick-cut, about 2.5cm or 1-inch
- 1 łyżkavegetable oil
- 1,5 łyżeczkadijon mustard
- 4 łyżkalight brown sugar, packed
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
- 1 szt.lemon, thinly sliced into 4 rounds
- 160 mlsauterne wine
Sprzęt
tongs · cutting board · knife · large skillet with lid
Sposób przygotowania
Krok po kroku
- 1
Pat the pork chops dry with a paper towel and season both sides generously with salt and black pepper.
Około 3 min
- 2
Heat the vegetable oil in a large skillet or Dutch oven with a tight-fitting lid over medium-high heat.
Około 2 min
Wskazówka kucharza: The oil should shimmer slightly just before you add the pork.
- 3
Carefully place the pork chops in the hot pan and sear for 3-4 minutes per side until a deep golden-brown crust forms.
Około 8 min
Wskazówka kucharza: Avoid moving the chops while they sear to develop a good crust.
- 4
Remove the chops to a plate, reduce the heat to low, and carefully drain any excess rendered fat from the pan.
Około 2 min
- 5
Return the chops to the pan in a single layer.
Około 1 min
- 6
Spread the Dijon mustard over the top surface of each pork chop, then sprinkle with the light brown sugar.
Około 2 min
- 7
Place one lemon slice on top of each pork chop.
Około 1 min
- 8
Pour the Sauterne wine into the pan around the chops, taking care not to wash off the topping.
Około 1 min
- 9
Increase the heat to bring the wine to a gentle simmer.
Około 2 min
- 10
Reduce the heat to low, cover the pan tightly, and braise for 50 to 60 minutes until the pork is fork-tender.
Około 50 min
Wskazówka kucharza: Check halfway through to ensure the liquid hasn't evaporated; add a splash of water if needed.
- 11
Transfer the cooked pork chops to a serving platter and let them rest for 5 minutes.
Około 5 min
Wskazówka kucharza: Resting allows the juices to redistribute, resulting in more succulent meat.
- 12
Spoon the sauce from the pan over the chops before serving.
Około 1 min
Przechowuj prawidłowo
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a covered skillet over low heat with a splash of water, or in the microwave.