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Glutenfreeda's Recipe Index
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Corsican Pork Chops

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1 teaspoon dried thyme
1 teaspoon crushed juniper berries
1/2 teaspoon coriander
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
4 1-1/4 inch thick pork chops, bone-in
1 tablespoon olive oil
1 Tablespoon unsalted butter
1 cup gf Beef Stock
2 Tablespoons dry vermouth
1 cup tomato sauce
1/4 cup orange juice
1 garlic clove, minced
2 teaspoons each of finely chopped basil and parsley

Directions

Grind the dried thyme, juniper berries, coriander seeds, pepper and salt in a mortar and pestle. Rub the spice mixture on both sides of the pork chops. Let sit for 15 minutes.

Heat the oil and butter in a large deep skillet over medium high heat. Add the pork chops and cook for about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep warm.

Pour off the fat from the skillet. Add the beef stock and vermouth and bring to a boil, scraping up any browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 3 minutes. Add the tomato sauce, orange juice and garlic and simmer for 5 minutes.

Return the pork chops to the skillet, turn to coat with the sauce and bring to a boil. Cover tightly and cook over low heat until the pork chops are tender and cooked through, about 10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with fresh herbs and serve pork chops with sauce spooned over top.

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