Saint Vincent pork
chops
 

As Saint Vincent is the patron saint of vineyards / wine makers, this recipe presumably gets its name from the wine in the sauce.  It is quite a rich dish and is a very interesting way of cooking pork chops.

Preparation Time             10  Mins

Cooking Time                 30  Mins

Elapsed Time                 40  Mins

Ingredients

For     2  portions

1 tbs               Olive oil

2                    Pork  - chops

                      Salt

For the sauce

2 tsp               Flour

2 tsp               Mustard  - powder

                      Pepper

                      Salt

4                    Shallots  - chopped finely

3 tbs               Water

200 ml             Wine  - dry white

To garnish

2 tbs               Parsley  - chopped

Method

Brown the chops on both sides in medium hot oil in a frying pan.  Cook over a gentle heat for 15—20 minutes.  Remove the chops from the frying pan and keep warm.  Discard excess fat but reserve tasty cooking juices.

To make the sauce…

Add the shallots to the cooking juices and cook until golden-brown, stirring gently.  Remove from the heat and then add the flour and mustard.  Mix the mixture well and return the pan to a gentle heat.  Add the wine; season with salt and pepper and then add the water.  Simmer gently, uncovered, for 10-15 minutes, stirring from time to time to prevent sticking.

Put the chops in the sauce and cook gently for 5-10 minutes.

Place the chops on a heated serving dish, coat with the sauce and sprinkle with chopped parsley.

Wine recommendations

Conventional

          Chinon

Interesting

          Anjou Gamay

          Chénas