| Pork Chops with Raisins |
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This is a quick and easy recipe. The
combination of pork and raisins in a wine
honey and mustard sauce
is very pleasant.
Sides: baby potatoes and carrots or green beans. Wine: Riesling Tips: This recipe requires golden raising. They are yellow in color and have a more delicate texture than the brown raisins. You can also use currants, which are very small raisins. |
| Serves 6 |
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| Ingredients | Directions |
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3 Lb. pork loin chops 3 tsp salt 1/2 tsp pepper 1/3 cup lemon juice 1/3 cup olive oil 3 cloves of mashed garlic Optional: 1/2 tsp each ground rosemary, sage, and thyme |
2-24 hours before serving: Rub salt and pepper into the meat. In a non reactive container mix all the other ingredients. Add the pork, dip it into marinade with both sides. Cover and put in the fridge for at least 2 hours, but no more than 24 hours. |
|
Large skillet 2 Tbsp oil |
Scrape the marinade off the pork chops and dry them
well with paper towels. Heat up the oil in the skillet and sauté the chops on medium-high for 2 minutes on each side if they are 1/2 inch thick (4 minutes on each side if they are 1 inch thick). All the chops will probably not fit into your skillet, so you'll have to do this process in batches. Remove the chops to a plate when finished sautéing. |
|
1 cup beef broth 1 cup Riesling (or any white wine) |
After removing the chops from the skillet, turn up heat to high. Pour the broth and wine into the skillet and boil down to about 1 cup (the liquid will become slightly syrupy). |
|
2 Tbsp butter softened 2 Tbsp honey 2 Tbsp Dijon mustard 1/2 tsp horseradish 1/4 cup golden raisins |
While the liquids are boiling down, mash together
butter, honey, mustard and horseradish until
completely smooth. When the liquids have reduce to about 1 cup, reduce the heat to low, whisk in the honey butter mixture, and mix in the raisins. Turn the heat up to medium and return the pork chops to the skillet. Heat them up for about 1 minute on each side and serve with the sauce on top. |