Madeira Pork Chops
Author: John Lester
Recipe type: Pork
Cuisine: American
Serves: 3 servings
- ½ teaspoon Herbes de Provence
- Salt, Pepper, and Garlic Powder, to taste
- 3 Tablespoons of Olive Oil
- 1 Onion, finely chopped (or 1 leek, or 3 green onions, sliced into rings)
- ½ cup Madeira wine.
- 1 cup Chicken Broth
- Fresh Parsley for garnish
- Place flour, salt, pepper, garlic powder, and Herbes de Provence in a gallon-size Ziploc bag and shake until thoroughly combined.
- Add pork chops and shake bag until they're fully coated (this creates the double advantage of sealing in the flavor and thickening the sauce).
- Warm olive oil In a large skillet, over a medium-high flame, heat.
- Add the pork chops to the pan.
- Cook about 8 minutes per side until white through.
- Add finely chopped onion and stir until it begins to soften.
- Reduce heat to medium.
- Remove Pork from pan and add Madeira wine to deglaze pan.
- Then stir in chicken broth.
- Continue to stir until sauce thickens.
- Return Pork to pan, turning to coat for a few minutes until warmed through.
- Place Pork on dinner plates and cover with sauce.
- Sprinkle with a little fresh parsley.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2012/09/madeira-pork-chops-with-potatoes-au-gratin-and-sweet-carrots.html
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