Pork in wine
Description
The recipe won't take much time. The method of preparing pork in wine is great because the meat turns out very tender and juicy. All the meat juices are used as a sauce not only during cooking but also when serving. That's why you can serve any side dish with this meal. Serve hot.
Instructions
- 1
Step 1
1. The classic pork in wine recipe calls for lean meat—pork chops work best. They should be thoroughly washed and dried. Season with salt and pepper to taste. Optionally, you can add some meat spices. Pour 1-2 tablespoons of vegetable oil into a frying pan and heat well. Place the pork in the pan.
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Step 2
2. Over high heat, sear the meat on both sides until golden brown crust forms. Then remove from the pan.
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Step 3
3. Peel the garlic and add it to the pan in which the meat was fried. If desired, the pork can be finished in the oven.
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Step 4
4. Pour a little red wine (preferably dry) into the pan. Then add a little broth (if the meat will be finished cooking on the stovetop rather than in the oven).
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Step 5
5. Add bay leaf and bring the sauce to a boil.
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Step 6
6. Return the meat to the pan and cover with a lid. Cook over medium heat until the meat is fully done.
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Step 7
7. The sauce will evaporate during cooking, but the meat should not fry in a dry pan. Add a little more wine 5-6 minutes before the dish is ready to make the sauce flavor richer.
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Step 8
8. When the meat is ready, remove it from the pan. If desired, the sauce can be enriched with butter and slightly reduced. Pour the prepared sauce over the meat, and the pork in wine can be served.