Sauteed Pork Chops With Grape Rosemary Red Wine Pan Sauce Recipes

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE

Steps:

• Season the pork chops with the seasoned salt, garlic powder, and pepper.
• Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
• Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
• Transfer the seared pork chops to a plate or bowl while you sear the others.
• After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
• Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
• Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
• Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

SAUTE PORK CHOPS

Steps:

• Place chops on a tray.
• Grind seasonings on both sides of the pork chops.
• Let the chops sit on the counter top for at least 30 minutes.
• Pre-heat olive oil in a large cast iron skillet.
• Cook each side until nice and golden brown.
• 1/2 to 1 inch will take 3 - 4 minutes per side.
• Remove from heat and cover with a tight fitting lid.
• Let chops sit for 8 - 10 minutes.
• Remove chops to a warm platter.
• De-glaze pan with broth, water or wine. After bring to a boil and scrapping all the bits in the skillet, turn to low and add butter.
• Serve sauce over pork chops.

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY

Steps:

• Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
• Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
• Place the chops on heated plates and spoon the glaze over the top.

SAUTEED PORK CHOPS WITH GRAPE, ROSEMARY & RED WINE PAN SAUCE

Steps:

• Season both sides of the pork chops with salt and pepper. Heat 1 Tbs. of the butter in a large (at least 10-inch) heavy skillet on medium-high heat. When the butter has stopped foaming, add four of the pork chops and sear until the edges are browned and the middles are just beginning to brown, 1-1/2 to 2 minutes. Flip the chops and cook until just cooked through, 30 to 60 seconds. Transfer the pork to a plate and cover with foil. Repeat with the remaining chops and transfer to the plate. Add the grapes, wine, and rosemary to the skillet and bring the mixture to a boil, scraping the skillet with a wooden spoon to incorporate the browned bits into the sauce. Boil until syrupy, 3 to 4 minutes. Add the chicken broth and any accumulated juices from the pork chops and boil the sauce, stirring occasionally, until reduced by about half, another 3 to 4 minutes. Reduce the heat to low and add the remaining 2 Tbs. butter. Swirl the butter around in the pan until melted. Serve the chops topped with the sauce.