Pork Chops Basque Style
A Hearty and Flavorful Recipe
A Savory Dish Which Is Sure To Become A Favorite In Your Home.
Cuisine Rapide - With Pierre Franey
In the growing celebrity world of celebrrity chefs, Pierre Franey cannot be considered a big TV star. In fact, his cooking shows were long time staples of PBS.
However, he is huge, a legend in fact, in the culinary world. A renowned master of French cuisine, his prowess in the world of cook books is considerable indeed.
Many of my most favorite recipes are derived from his genius in having created traditional European and yet remarkably American style dishes.
This particular recipe for Basque style pork chops can be found in his book, "Cuisine Rapide," which literally means "Rapid Cuisine."
I hope you get as much sensory satisfaction from this dish as I have. Bon Apetit!
Pierre FraneyClick thumbnail to view full-size
4 Pork loin chops, about 2 lbs.
Don't forget to season with salt and pepper on both sides
2 tblspns. of flour
1 tblspn. of vegetable oil
1 tblspn. of olive oil
1/2 teaspn. of finely minced garlic ( I'd go for more like a whole tablespoon of garlic, but that's just me )
1 cup of coarsely chopped onion
1 cup of thinly sliced sweet green pepper
1 cup of thinly sliced sweet red pepper
1/4 cup of dry white wine
1 cup of cubed plum tomatoes
1/2 cup of fresh or canned chicken broth
1 bay leaf
3 sprigs of fresh thyme or 1/2 tspn. of dried thyme.
Getting StartedClick thumbnail to view full-size
Get Cooking ! - Instructions
1. Salt and pepper both sides of the chops. Dredge in the flour and shake off the excess.
2. Heat the vegetable oil in a heavy skillet over medium-high heat and add the chops. Cook for 5 minutes or until well browned on one side. Turn and repeat for this side. Transfer the chops to a platter.
3. Drain the fat from the skillet and add the olive oil. Add the garlic, onion, and peppers and cook, stirring, for about 1 minute. Add the wine. Cook about 1 minute and add the tomatoes, broth, bay leaf, thyme, salt and pepper. Bring to a boil and top with the pork chops. Cover tightly and let simmer for about 25-30 minutes or until tender.
4. Transfer the 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 the bay leaf. Pour the sauce over the chops and serve.