Basque Style Pork Chops Recipes

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PORK CHOPS BASQUE STYLE



Pork Chops Basque Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 loin pork chops, about 2 pounds total weight
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
1 tablespoon corn, peanut or vegetable oil
1 tablespoon olive oil
1/2 teaspoon finely minced garlic
1 cup coarsely chopped onion
1 cup cored, seeded, thinly sliced green pepper
1 cup cored, seeded, thinly sliced red pepper
1/3 cup dry white wine
1 cup tomatoes, cored and cut into 1/2-inch cubes
1/2 cup fresh or canned chicken broth
1 bay leaf
1/2 teaspoon dried thyme

Steps:

  • Sprinkle chops on both sides with salt and pepper. Dredge in flour and shake off excess.
  • Heat corn oil in a heavy skillet and add chops. Cook 5 minutes or until well browned on one side. Turn chops and cook until well browned on the other side, about 5 minutes. Transfer chops to a platter.
  • Drain fat from skillet and add olive oil. Add garlic, onion and green and red peppers, and cook, stirring, about 1 minute. Add wine. Cook about 1 minute and add tomatoes, chicken broth, bay leaf, thyme, salt and pepper. Bring to boil and top with pork chops. Cover closely and simmer 25 minutes or until tender.
  • Transfer chops to a warm platter and bring the sauce to a boil. Cook about 3 minutes or until reduced to about 2 1/4 cups. Remove bay leaf. Pour sauce over chops and serve.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 961 milligrams, Sugar 5 grams, TransFat 0 grams

BASQUE STYLE PORK CHOPS



Basque Style Pork Chops image

When hosting the Spain regional forum for another recipe site, I came to really love and appreciate Spanish cuisine. All the fresh peppers, vegetables, and cheeses, and the wonderful use of Mediterranean spices and the abundance of seafood and small ranch-raised beef and pork really appealed to my taste buds. And this is one of...

Provided by Vickie Parks

Categories     Pork

Time 40m

Number Of Ingredients 14

4 loin pork chops, about 1 1/2 to 2 pounds total
salt and pepper, to taste
2 Tbsp flour, for dredging
1 Tbsp vegetable oil or corn oil
1 Tbsp olive oil
1/2 tsp finely minced garlic
1 c coarsley chopped onion
1 c seeded and thinly sliced green (or yellow) pepper
1 c seeded and thinly sliced red pepper
1/4 c dry white wine
1 c tomatoes, cut into 1/2-inch cubes
1/2 c low-sodium chicken broth
1/2 c kalamata olives, pitted and chopped
1/2 tsp dried thyme

Steps:

  • 1. Sprinkle pork chops with salt and pepper. Dedge chops in the flour, and shake off excess.
  • 2. Heat vegetable oil in skillet; add chops and cook about 3 to 5 minutes each side, or just until browned on both sides. Transfer chops to a platter.
  • 3. Drain vegetable oil from skillet, and wipe skillet clean with a paper towel. Add olive oil to the skillet. Add the garlic, onion, green (or yellow) pepper and red pepper, and cook about 1 minute, stirring frequently. Add wine, and cook 1 more minute. Add tomatoes, chicken broth, olives, and thyme to the skillet. Seasone with salt and pepper, if desired. Bring mixture to a low boil. Place chops on top. Cover the skillet, and simmer over low heat for 25 minutes or until tender.
  • 4. Transfer chops to a platter, and cover with foil to keep warm. Bring the mixture in the skillet to a boil, and cook for about 3 minutes or until slightly reduced to about 2 1/4 cups.
  • 5. Ladle pan sauce over chops, and serve.

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