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La Belle Cuisine - More Pork Recipes

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Côtelettes de Porc Poivrade à la Crème



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 8 (4oz.) Boneless
Pork Chops

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 Quai d' Anjou
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 Gigi’s Côtelettes de Porc
Poivrade à la Crème

1 carrot, thinly sliced
1 onion, thinly sliced
1 small bay leaf
Pinch dried thyme
1 clove garlic, crushed
1/2 cup Sauternes
2 tablespoons white wine vinegar
2 tablespoons water
Four 1-inch-thick loin pork chops
1/2 cup rich chicken or vegetable stock
1/2 cup heavy cream
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a large bowl mix carrot, onion, bay leaf, thyme, garlic, Sauternes,
vinegar and 2 tablespoons water. Place the pork chops in the bowl
and refrigerate overnight.
About 1 hour before serving, drain the chops, reserving the vegetables
and the liquid. Dry the chops well between paper towels.
In a large skillet rubbed with pork fat, sauté the chops until they are
golden on both sides, about 15 minutes. Add the vegetables and 1/4
cup of the reserved liquid. Cover the skillet and adjust the heat to very
low. Simmer the chops 45 minutes. Remove chops from skillet and
keep them warm.
Into the skillet stir the remaining liquid and 1/2 cup water. Bring the
liquid to a boil and simmer it 5 minutes. Stir in the cream, then the
cornstarch mixed with 2 tablespoons water. Simmer, stirring, until
thickened. Add salt and pepper and adjust seasoning as necessary.
Pour the sauce over the chops and serve. Serves 4.

Featured Archive Recipes:
Côtelettes de Porc aux Champignons
Pork Chops with Mustard and Bacon (Anne Willan)

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