Wine Simmered Pork Chops With Walnuts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
- Marne Parry PKKW92A,
1 medium: Onion, thinly sliced
2 centiliter: Garlaic, minced
1/4 cup: Finely chopped parsley,
4: Center cut loin pork chops 2 lbs total, trimmed
Fresh ground pepper,
2 tbsp: All purpose flour,
1/3 cup: Dry red wine or beef broth,
1/2 cup: Coarsely chopped walnuts,
Salt,
Directions:
Ina 4 quart or larger electricd slow cooker, combine onion, garlaic
and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust
with flour, and arrange over onion mixture, overlapping slightly if
necessary. Pour in wine. Cover and cook at low setting until pork is
very tender when pierced (7-8+ hrs).
Shortly before pork is done, spread walnuts in a shallow baking pan
and bake in a 350 oven until toasted (8-10 minutes). Set aside.
Lift pork chops to a warm platter and keep warm. Skin and discard
fat from onion mixture, if necessary; then season to taste with salt.
Spoon onion mixture over chops, sprinkle with walnuts and remaining 1
tbsp. parlsey.
"Succulent prok chops cook slowly in a simple suace of onions,
garlic and red wine. Before serving sprinkle the meat with toasted
walnuts for a crunchy accent." Source: Sunset Crockpot Cookbook.
Source from luhu.jp
and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust
with flour, and arrange over onion mixture, overlapping slightly if
necessary. Pour in wine. Cover and cook at low setting until pork is
very tender when pierced (7-8+ hrs).
Shortly before pork is done, spread walnuts in a shallow baking pan
and bake in a 350 oven until toasted (8-10 minutes). Set aside.
Lift pork chops to a warm platter and keep warm. Skin and discard
fat from onion mixture, if necessary; then season to taste with salt.
Spoon onion mixture over chops, sprinkle with walnuts and remaining 1
tbsp. parlsey.
"Succulent prok chops cook slowly in a simple suace of onions,
garlic and red wine. Before serving sprinkle the meat with toasted
walnuts for a crunchy accent." Source: Sunset Crockpot Cookbook.
Source from luhu.jp