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Ingredients
- two 1-inch-thick loin pork chops
- Worcestershire sauce to taste
- 2 Tbs. bacon fat
- 2 Tbs. all-purpose flour
- 1/4 cup dry red wine
- 1/2 cup fresh orange juice
- 3 Tbs. Cognac or other brandy
Details
Adapted from foodnetwork.com
Preparation
Step 1
Rub both sides of the pork chops with Worcestershire sauce and pepper to taste. Sprinkle the bottom of a well seasoned cast-iron skillet lightly with salt, heat the skillet over high heat until it is hot, and in it sear the chops for 1 minute on each side, or until they are well browned.
Transfer the chops to a platter. To the skillet add the bacon fat, stir in the flour and cook the roux over moderately low heat, stirring, for 3 minutes. Stir in the wine, the orange juice and 1/2 cup water, bring the mixture to a boil and simmer it, stirring for 1 minute, or until it is thickened slightly.
Return the chops to the skillet and cook them, covered over low heat, turning every 15 minutes, for 45 minutes. Transfer the chops to the platter and keep them warm. Add the Cognac to the skillet, bring the gravy to a boil, stirring, and boil for 2 minutes or until it is thickened to the desired consistency. Season with salt and pepper and pour over the chops.
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