Pork chop with parsley and wine sauce
Pork chop with parsley and wine sauce
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
I present to you a savory and elegant recipe, perfect for a special dinner or a romantic occasion. The pork chop with parsley and wine sauce is a refined combination of flavors that will surely impress anyone. Here’s how to prepare this delicious dish step by step, with useful tips and serving suggestions.
Ingredients:
- 4 pork chops (approximately 200 g each)
- 50 ml olive oil
- 100 ml dry white wine (choose a quality wine, as the flavors concentrate)
- 1 bunch of fresh parsley
- 2 cloves of garlic
- 150 ml chicken broth (you can also use vegetable broth)
- 1 tablespoon of butter
- Salt and pepper to taste
Preparing the pork chop:
1. Start by preparing the pork chops. Make sure they are at room temperature, so take them out of the fridge about 15 minutes before you start cooking. This step helps achieve a tender texture.
2. In a large skillet, heat the olive oil over medium heat. Add the pork chops and cook for 5-7 minutes on each side until they are golden and nicely browned. Use a spatula to carefully turn them over, so you don’t break them.
Making the parsley and wine sauce:
3. In the same skillet, after removing the chops, add the butter and finely chopped garlic. Sauté the garlic for 1-2 minutes until it turns golden, being careful not to burn it.
4. Pour the white wine into the skillet and let it boil for 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. Add the chicken broth, salt, and pepper, then let the sauce simmer gently for 5 minutes.
Finishing the dish:
5. Meanwhile, finely chop the fresh parsley. After the sauce has simmered, add the chopped parsley and mix well.
6. Return the pork chops to the skillet and cover them with the sauce. Cook everything on low heat for 10-15 minutes, ensuring the meat is well coated with the sauce.
Serving suggestions:
For an elegant presentation, serve the chops on a bed of mashed potatoes or alongside sautéed vegetables. You can drizzle a little extra parsley sauce on top for added color and flavor. Also, a glass of dry white wine will perfectly complement the meal.
Variations:
If you want to add a touch of freshness, you can add a few slices of lemon to the wine sauce in the last minutes of cooking. Additionally, for a richer version, you can replace part of the chicken broth with cream, resulting in a creamy sauce.
This pork chop recipe with parsley and wine sauce is not only simple but also offers an explosion of delicate flavors. I recommend you try it, and the result will surely please everyone. Bon appétit!
Heat the oil, meanwhile season the meat with salt and pepper. Fry it on high heat for about 3-4 minutes on each side. After it has been fried on the second side, pour in the wine. Be careful of the steam, which is very hot due to the wine. Let it boil until the intense smell of wine dissipates (the alcohol evaporates), and it starts to puff up (like when cream boils, it creates a sort of foam), then sprinkle in the teaspoon of starch and let it cook for another 2 minutes on low heat. Add the chopped parsley, mix, and turn off the heat. In the meantime, my baked potatoes were ready. The meat with this sauce pairs very well with pasta or barley. Enjoy your meal! The recipe for Pork Chop with Parsley and Wine Sauce was suggested by MAYA on the recipes forum.
Ingredients: 10 smaller chops/bone-less 1 large bunch of parsley 400 ml white wine (I used Soave) salt pepper 1 teaspoon potato starch sunflower oil
