Adventures Recipes

Sunday, January 22, 2006

Pork Cutlet with Hoisin-Red Wine Sauce

Pork Cutlet with Hoisin-Red Wine Sauce
adapted from The Minimalist Cooks Dinner by Mark Bittman

4 1-inch thick bone-in pork chops
Sal and freshly cracked black pepper
1 cup red wine
2 tablespoons hoisin sauce
1/4 cup roughly chopped parsley
1. Heat a heavy skillet over medium-high heat for 2 to 3 minutes, then add the chops. Sprinkle them with salt and a lot of pepper. Brown them on one side for 4-5 minutes. Turn and brown the other side until cooked through and firm, another 3-4 minutes. Remove to a warm plate and reduce the heat under the skillet to medium.
2. Add the wine and deglaze the pan, stirring with a wooden spoon to loosen any browned bits of meat stuck to the skillet. Cook until the wine has reduced by half. Reduce the heat to low and add the hoisin; stir briskly with a whisk to make the sauce smooth.
3. Taste the sauce and season if needed. Spoon it over the chops and garnish with the chopped parsley. Serve immediately.


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