Best 3 Pork Chop Pierre Recipes

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Pork Chop Pierre is a classic French dish that combines the flavors of tender pork chops with a rich and flavorful sauce. This dish is perfect for a special occasion or a weeknight meal. The pork chops are seared until golden brown and then simmered in a sauce made with white wine, chicken broth, mushrooms, and cream. The result is a succulent and flavorful dish that is sure to please everyone at the table.

In this article, you'll find two delicious variations of Pork Chop Pierre:

**1. Classic Pork Chop Pierre:**

This recipe follows the traditional French method of preparing Pork Chop Pierre. The pork chops are seared in butter until golden brown and then simmered in a flavorful sauce made with white wine, chicken broth, mushrooms, and cream. The result is a classic dish that is both elegant and delicious.

**2. Pork Chop Pierre with Apples:**

This variation of Pork Chop Pierre adds a touch of sweetness and tartness with the addition of apples. The apples are sautéed in butter until they are tender and then added to the sauce along with the other ingredients. The result is a dish that is both flavorful and satisfying.

Both variations of Pork Chop Pierre are easy to make and can be prepared in under an hour. So next time you're looking for a special meal to impress your friends or family, give Pork Chop Pierre a try. You won't be disappointed.

Here are our top 3 tried and tested recipes!

PORK CHOP PIERRE



Pork Chop Pierre image

Make and share this Pork Chop Pierre recipe from Food.com.

Provided by dogsled

Categories     One Dish Meal

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 -8 pork chops (with or without bone)
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium onions (sliced lengthwise)
2 celery ribs (chopped)
4 -5 bell peppers (sliced lengthwise)
1 1/2 cups water
2 1/2 cups ketchup
10 teaspoons cider vinegar
5 teaspoons lemon juice
5 teaspoons Worcestershire sauce
5 teaspoons brown sugar

Steps:

  • Place all vegetables on bottom of crockpot.
  • Add Pork Chops.
  • Blend rest of ingredients and pour over top.
  • cook low for 5-6 hours or high 2 1/2-3 hours.
  • serve over white rice.

Nutrition Facts : Calories 489, Fat 18.5, SaturatedFat 6.1, Cholesterol 137.3, Sodium 1481.3, Carbohydrate 37.7, Fiber 2.5, Sugar 30.8, Protein 44.1

PORK CUTLETS PARMIGIANA



Pork Cutlets Parmigiana image

This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

8 thin slices lean boneless loin of pork, about 2 ounces each
1 egg, beaten
3 tablespoons water
1 teaspoon ground cumin
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 1/2 cups fine fresh bread crumbs
1 tablespoon olive oil
1 tablespoon finely chopped garlic
2 tablespoons finely chopped onions
2 cups canned crushed tomatoes
1 teaspoon chopped fresh oregano, or 1/2 teaspoon crumbled dried
4 tablespoons vegetable oil
4 thin slices of mozzarella cheese, sliced in half
4 tablespoons grated Parmesan or Romano cheese

Steps:

  • Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
  • Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
  • Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
  • Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
  • In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
  • Preheat oven to 400 degrees.
  • In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Get the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor to the dredging flour - chili powder, say, or smoked paprika.

Provided by Sam Sifton

Categories     dinner, meat, main course

Time 3h

Yield 8 servings

Number Of Ingredients 9

8 thick, bone-in pork chops (more if using smaller chops)
Anise brine (see recipe)
4 tablespoons neutral oil, like peanut or safflower, or lard
1 cup all-purpose flour
8 medium yellow onions, peeled and thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts pork stock or chicken stock
1 tablespoon finely chopped parsley, optional

Steps:

  • In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
  • Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
  • Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
  • Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
  • Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.

Tips:

  • Choose high-quality, thick-cut pork chops for the best results.
  • Season the pork chops liberally with salt, pepper, and garlic powder for extra flavor.
  • Use a large skillet that can accommodate all of the pork chops in one layer for even cooking.
  • Sear the pork chops over medium-high heat until golden brown and crispy on both sides for a delicious crust.
  • Reduce the heat to medium-low and continue cooking the pork chops until fully cooked through, about 7-10 minutes per side or until the internal temperature reaches 145°F (63°C).
  • Let the pork chops rest for a few minutes before serving to allow the juices to redistribute for a more tender and flavorful result.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Pork chops are a versatile and delicious cut of meat that can be cooked in a variety of ways. The Pork Chop Pierre recipe from Alice's Recipes is a classic dish that is easy to make and always a crowd-pleaser. With its tender, juicy pork chops smothered in a creamy and flavorful sauce, this recipe is sure to satisfy even the most discerning palate. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, Pork Chop Pierre is a great choice. So gather your ingredients, fire up the stove, and let's get cooking!

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