When 4 Stars Just Aren't Enough
Pepper and Red Wine Braised Pork Chops
By Jeffrey Cameron
I came across a really bold red wine a couple of weekends ago that had interesting pepper properties and I felt it would go with a steak or a double-cut pork chop. And I was right; last night I whipped up some double-cut pork chops using this red wine to braise.
This dish is easy to prepare and can be prepared on a weeknight, even when time is limited. The recipe calls for shallots, which you will find in your grocer next to the onions, usually in a small area.
The balsamic vinaigrette and the cherries penetrate the pork and fill it with flavor. Try this one tonight. Read the rest of this entry »