FOOD, My recipes
HOMECOOKED PORK CHOPS WITH RED WINE AND GARLIC REDUCTION 10 July 2012
I normally don’t cook pork because I find pork steaks uninteresting and often fairly tough, and I can never find anything exciting to do with them.
The only pork dish I make is Pork chops with red wine and garlic reduction. Chris is a fan and it’s pretty basic to make, but can be ‘dressed up’ (ie. presented nicely) to look like a restaurant-quality dish if you want.
Best cooked in a skillet, but you’ll see that I use a wok/saucepan below because I forgot and was too lazy to change mid-way 😛
The recipe
Pork chops after I’ve seared them
Sizzling the garlic in red wine til it’s softPork chops added into the sauce
Reducing the watery sauce into a rich gravy
Pork chops with red wine and garlic reduction. Served with a buttery mashed potato.
Here it is served with a glass of red wine, and also some home-baked tortilla chips (simply cut soft tortillas into wedges, and bake at 150C for 15 mins, flipping once!)
The tortilla chips make a GREAT alternative to chips for kids – no salt, seasoning, baked-not-fried, etc etc.. Hunter loves em 🙂
Do you think there’s a difference to simmer the garlic whole or if you chop it up?
Ohhh yes it’s similar! I like the garlic whole because it gets all squooshy inside, and I love the flavour of that (instead of chopped garlic being ‘lost’ in the sauce). I guess it’s just preference?
I sprinkle a little cheese on my tortilla chips, yummy
ooh good idea, they would also be good as a nachos dish!
So cute! You actually have a box for recipes, can pass down to future generations or publish your own cook book someday! 🙂
Hehe yeah, I write down all my fave ones. It’s leaning heavily on the ‘baby friend’ recipe side though so probably only mums will be interested 😉
Looks very yummy and reminds me of my variation of red wine pork chops
http://prissteph.blogspot.de/2010/02/pork-chops-in-reduced-red-wine-sauce.html
Do you think there’s a difference to simmer the garlic whole or if you chop it up?
Ohhh yes it’s similar! I like the garlic whole because it gets all squooshy inside, and I love the flavour of that (instead of chopped garlic being ‘lost’ in the sauce). I guess it’s just preference?
I like your idea of serving with fries… heh