Pork Chops Burgundy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK CHOPS BURGUNDY

Make and share this Pork Chops Burgundy recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8



Pork Chops Burgundy image

Steps:

  • Preheat oven to 350ºF.
  • In 12-inch skillet, heat oil over medium-high heat and brown chops.
  • Remove chops to 13x9-inch baking dish and set aside; reserve drippings.
  • Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 1 minute.
  • Stir in onion-mushroom soup mix blended with tomato sauce and wine.
  • Bring to a boil over high heat; pour over chops.
  • Bake uncovered 1 hour or until chops are done.
  • Serve with hot rice.

2 tablespoons olive oil
4 pork chops, bone-in
10 ounces mushrooms, halved
1 garlic clove, finely chopped
1 (1 ounce) envelope onion and mushroom soup mix
8 ounces tomato sauce
1/2 cup dry red wine
cooked rice, hot

PORK CHOPS WITH WINE AND GARLIC

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15



Pork Chops with Wine and Garlic image

Steps:

  • Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
  • Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  • Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  • Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  • Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
  • Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  • Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  • Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar
Lemony Green Beans, recipe follows, for serving, optional
1 pound thin green beans
2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

GRILLED PORK CHOPS WITH CHERRY SAUCE

If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9



Grilled Pork Chops With Cherry Sauce image

Steps:

  • Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
  • Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
  • Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

4 pork loin chops, preferably bone-inand at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground blackpepper, plus more for the sauce
1 teaspoon  finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pittedand halved
½ cup fruity red wine

PORK CHOPS WITH DIJON SAUCE

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10



Pork Chops With Dijon Sauce image

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

BURGUNDY PORK TENDERLOIN

My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.

Provided by BROWNDOG

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8



Burgundy Pork Tenderloin image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
  • Bake in the preheated oven for 45 minutes.
  • When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g

2 pounds pork tenderloin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

PORK CHOPS WITH RICE BURGUNDY

Make and share this Pork Chops With Rice Burgundy recipe from Food.com.

Provided by Recipe Junkie

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9



Pork Chops With Rice Burgundy image

Steps:

  • Dust pork chops with salt and pepper.
  • Heat fat in a large, heavy skillet with a tight-fitting lid.
  • Brown chops slowly on both sides.
  • Sprinkle chops with poultry seasoning.
  • Place a slice of onion on each chop.
  • Top onion with green pepper ring.
  • Scatter rice around chops.
  • Mix tomato sauce with wine.
  • Heat to boiling.
  • Pour over chops and rice.
  • Cover tightly and bake in a moderate oven (325 degrees) for 1 hour.

Nutrition Facts : Calories 465.6, Fat 21, SaturatedFat 8.2, Cholesterol 82, Sodium 467.5, Carbohydrate 34.8, Fiber 2, Sugar 4.1, Protein 25.9

6 pork chops (about 1-inch thick)
salt and pepper
3 tablespoons fat
1/2 teaspoon poultry seasoning
6 slices onions (thick slices)
6 bell pepper rings
1 cup uncooked rice
2 (8 ounce) cans tomato sauce
1 cup Burgundy wine

More about "pork chops burgundy recipes"

22 BEST PORK CHOP RECIPES | EASY PORK …
Web Spotlight Recipe: Oven-Barbecued Pork Chops Pork Chops, Tenderloin, Ribs and More Pork Dinner Recipes 34 Photos …
From foodnetwork.com
Author By
22-best-pork-chop-recipes-easy-pork image


SUPER MOIST PORK CHOPS - CAMPBELL SOUP …
Web Jul 8, 2021 Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides …
From campbells.com
4.5/5 (43)
Total Time 25 mins
Servings 4
Calories 248 per serving
super-moist-pork-chops-campbell-soup image


PORK CHOPS BURGUNDY RECIPE - RECIPEZAZZ.COM
Web Mar 13, 2015 In 12-inch skillet, heat oil over medium-high and brown chops. Step 3 Remove chops to 13x9-inch baking dish and set aside; reserve drippings. Step 4 Add mushrooms and garlic to reserved …
From recipezazz.com
pork-chops-burgundy-recipe-recipezazzcom image


55 EASY PORK CHOP DINNER IDEAS - TASTE OF …
Web Jan 4, 2022 Onion-Dijon Pork Chops Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. — Taste of Home Test Kitchen Go to Recipe …
From tasteofhome.com
55-easy-pork-chop-dinner-ideas-taste-of image


PORK CHOPS WITH RICE BURGUNDY RECIPE - WHAT'S …
Web Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick spray. Sprinkle both sides of the pork chops with salt and pepper. Place the pork chops in the prepared baking dish. …
From whatscookingamerica.net
pork-chops-with-rice-burgundy-recipe-whats image


PERFECT JUICY PORK CHOPS RECIPE - THE SPRUCE EATS
Web Jan 29, 2023 Preheat the oven to 400 F. Thoroughly dry the pork chops with paper towels. Season generously with kosher salt and freshly ground black pepper. Turn an exhaust fan on high or open a …
From thespruceeats.com
perfect-juicy-pork-chops-recipe-the-spruce-eats image


THE BEST JUICY SKILLET PORK CHOPS - INSPIRED TASTE
Web Mar 21, 2023 Take the pork chops out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes. Meanwhile, make the spice rub. In a small bowl, mix the flour, chili …
From inspiredtaste.net
Reviews 652
Calories 369 per serving
Category Dinner


BALSAMIC & BURGUNDY BRAISED PORK CHOPS RECIPE | BERTOLLI
Web Directions Step 1: Heat oven to 350°F. Season chops generously with salt and ground black pepper. Heat oil in large skillet on medium-high heat. Cook chops 2 min. on each side or until browned on both sides, working in batches if necessary. Remove from skillet. Step …
From bertolli.com
Estimated Reading Time 50 secs


BURGUNDY PORK CHOPS - RECIPE - COOKS.COM
Web Apr 11, 2017 Brown chops in butter. Remove chops and saute onions in same pan. Mix burgundy, broth and tomato paste together. Return chops to pan. Season with basil, salt and pepper. Pour in wine mixture. Add chops, cover and simmer for 1 hour until tender. …
From cooks.com


30 PORK CHOP RECIPES FOR EASY WEEKNIGHT DINNERS | BON APPéTIT
Web Oct 14, 2020 Fennel-Crusted Pork Chops with Potatoes and Shallots Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one...
From bonappetit.com


PORK CHOPS WITH DIJON SAUCE RECIPE - SIMPLY RECIPES
Web Sep 16, 2021 Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2 to 3 minutes on each side. Reduce the heat slightly if …
From simplyrecipes.com


HOW TO COOK JUICY PORK CHOPS IN THE OVEN (BONE-IN RECIPE) - KITCHN
Web Oct 4, 2022 Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up …
From thekitchn.com


PORK CHOP RECIPES
Web 16 Boneless Pork Chop Recipes for Quick Dinners Sous Vide Maple Chipotle BBQ Pork Chops Chef John's Smothered Pork Chops 866 Ratings Pork Chop and Potato Casserole 514 Ratings Oven-Fried Pork Chops 1,181 Ratings Marinated Baked Pork Chops …
From allrecipes.com


WHAT WINE GOES WITH PORK CHOPS WITH POTATOES AND VINEGAR …
Web 1) White: Burgundy Chardonnay. 2) White: German Riesling. 3) Red: South African Cabernet Sauvignon. How we paired them… You chose Pork Chops With Potatoes and Vinegar Peppers Recipe. Our algorithm created the unique aromatic fingerprints of your …
From delipair.com


STUFFED PORK CHOPS -- BURGUNDY SAUCE - BIGOVEN.COM
Web Stuff into pockets which have been slit in chops. Dust chops with paprika. Place in a baking dish. Heat shortening or oil and pour over chops.*. Bake uncovered at 325F for 1 1/2 hours, basting frequently. Serve with Burgundy sauce. For the sauce: Melt butter in saucepan. …
From bigoven.com


BAKED PORK CHOPS IN MUSHROOM BURGUNDY - BIGOVEN.COM
Web From: Patricia Moore Date: Thu, 11 Jul 1996 18:14:31 -0700 Saute pork in butter until brown, remove from skillet and place in shallow buttered baking dish. Saute onion and mushrooms, sprinkle with flour and salt and pepper. Blend in burgundy until thickened. …
From bigoven.com


PORK CHOPS BURGUNDY - RECIPE - COOKS.COM
Web Season chops with lemon pepper and garlic powder. Heat olive oil in heavy skillet over medium high heat. Brown chops quickly, add wine and lemon juice, cover, lower heat, and simmer gently for 12 minutes. Serve chops with reduced pan juices and garnish with …
From cooks.com


PAN SEARED PORK CHOPS - BEYOND THE CHICKEN COOP
Web Apr 3, 2023 Heat oil in a cast iron skillet over medium to medium high heat. When the pan is hot, add the pork chops and cook for 3-5 minutes until nicely browned. Flip and sear other side. Place cast iron skillet with pork chops in the preheated oven for 5-10 …
From beyondthechickencoop.com


PORK BOURGUIGNON RECIPE - HOME CHEF
Web Ground Pork 160° F 1 Prepare the Ingredients Quarter mushrooms. Cut potatoes into 1/4" rounds. Stem parsley and coarsely chop. Refrigerate until serving. Pat pork roast dry, and season all over with 1/4 tsp. salt and a pinch of pepper. 2 Sear the Pork Roast Place a …
From homechef.com


MEMBER'S CHOICE! PORK CHOPS WITH MUSHROOM SAUCE
Web Member's Choice! This traditional Danish pork chops recipe is amped up with the addition of provolone cheese. The chops are crispy on the outside, moist and juicy on the inside. The elegant ...
From msn.com


    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pork     #rice     #dietary     #low-carb     #low-in-something     #meat     #pork-chops     #pasta-rice-and-grains     #4-hours-or-less

Related Search