Basque Style Pork Chops Recipes

PORK CHOPS BASQUE STYLE

Pork Chops Basque Style image

Provided by Pierre Franey

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

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

Ingredients

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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