Pan-fried Pork Chops with Red Wine (Italian Style)

Pork chops are the most favorite ingredients in my home cooking. They can be used in frying or baking, that easily accompany with whatever kind of sauces you like, sweet, hot or sour. This time I tried to cook pork chop with red wine, seasoning with Balsamic vinegar. This dish tastes much like Italian cuisine. Balsamic vinegar is very good to health. Although it’s normally used as salad dressing, I experimented in cooking with pork chops. The results were amazingly wonderful.

Ingredients:

5 Pork chops, 470 gm
1 onion, shredded
2 tomatoes, cut into cubes
1 teaspoon minced garlic
A small slab of butter

Marinade (A):

A dash of garlic salt
A pinch of black pepper
1/2 tablespoon sugar
1 teaspoon cooking oil
1 Tbsp water

Marinade (B):

1/2 egg, whisked
2 Tbsp corn flour

Seasoning :

1/4 cup dry red wine
1/4 cup balsamic vinegar
1 Tbsp ketchup
2 teaspoons Worcestershsire sauce
1 Tbsp sugar

parsley to garnish
salt, to taste

Method:

1. Rinse pork chops and tenderize with the back of a chopper. Blend with marinade (A) and leave for 20 minutes.
2. Briefly dip pork chops with egg and coat with corn flour (marinade B). Shake off excess flour, fry pork chops on a non-stick pan over high heat until lightly brown. Then turn to low heat until pork chops are cooked through. Set aside.
3. Add a small slab of butter and cooking oil, sauté onion until tender. Add minced garlic and continue to sauté until aromatic. Put in tomatoes, sprinkle with salt to taste and stir well. Add seasoning and bring to the boil. Toss in pork chops, cook until sauce thickened. Garnish with parsley. Serve Hot.

Tips:

1. After tossing in pork chops and seasoning, you can taste and adjust by adding more balsamic vinegar or sugar if you like.
2. Use a chopper to tenderize pork chops. Even you don’t have pork loin chops, this method would certainly make the meat softer after frying. Another magic way is to add some corn flour in seasoning before frying. The pork meat would be smoother.