Seared Pork Chop With Whiskey Demi Recipes

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

Steps:

• Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
• Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

Steps:

• In a large saucepan, bring stock to a boil.
• Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
• It has reduced to demi-glace if it thoroughly coats the back of the spoon.
• *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
• **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

Steps:

• Trim and discard excess fat from chops.
• In a large frying pan, sear the chops.
• When the chops are browned on the outside, add the juice, water, hot sauce, salt, and pepper.
• Cover tightly and simmer 15 minutes.
• Add the sun-dried tomatoes and cook for another 10 minutes.
• Add 1 tablespoon of fresh basil, and continue to cook for 8 minutes.
• Add remaining basil and cook for 3 more minutes.
• To serve, arrange the pork on a plate, and spoon some of the tomatoes and basil over it.
• NUTRITIONAL INFORMATION per serving: 234 calories; 3g carbohydrates; 23g protein; 13g fat; 187mg sodium; 81mg cholesterol.
• Diabetic Exchanges: 3 Medium-Fat; 1 Vegetable.