Baked Pork Chops in White Wine

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Baked pork chops really taste great when paired with a nice white wine sauce. Make baked pork chops in white wine with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

Part of the Video Series: Wholesome Flavors
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Video Transcript

Good afternoon. My name is Jason Tilmann, executive chef here at Triomphe Restaurant in the Iroquois Hotel, 49 West 44th Street, between 5th and 6th Avenue in New York City. Today, we're going go ahead and make baked pork chops with white wine. What we're really going to do is almost pan sear them, a little bit of white wine, a little chicken stock and kind of braise them a little bit. So what I is a beautiful nice Yorkshire pork chop. Look at the marbling on that, the fat, the bone, it's all Frenched and nice and clean. You can go to your local butcher and tell him you want a Frenched pork chop, this is what you're going to get. If you don't get it, don't buy it. OK. So we're going to add a little bit of salt, all right. And a little bit of salt and a little bit of pepper. OK. And we're going to go over to the pan which is nice and hot. OK. So we have our nice pan, it's nice and smokey, we have plenty of ventilation. Pull it off the heat, a little bit of extra virgin olive oil, OK. And we're going to go ahead and put our pork chop in there. OK. Nice. Give it a little pat down, that is just beautiful. We're going to go ahead and cook it on both sides for about one and a half minutes. Now this pork is phenomenal. You really could eat this pork medium rare to medium, which I prefer. And so that's what I'm going to do. But we're going to go ahead and let it cook on this side for about a minute and a half. OK. So we've been in the pan for about a minute and a half. We're going to go ahead and flip it. Oh, look at that, golden brown. Look at the color of that. That's absolutely beautiful. All right. So our next step, OK we're going to turn our heat down. We're going to go ahead and cook this pretty much in the pan for a little bit. It's cooked in white wine, OK. And what we're going to do is give it another minute on this side and then we're going to add our next ingredients, OK. Look at that. We've given it about a minute and a half on the other side as well. Now we're going to pull it off the flame, add a little bit of white wine, there's about a half a cup of white wine in there. Look at that, whew, it's nice. Then we're going to add a little bit of chicken stock, OK. And we're going to go right into the oven and we're going to bake our pork chop for about four to five minutes. OK. So our pork has been in the oven for about four to five minutes and that looks really, really nice. And you could feel, we're going to go ahead and feel it and see our temperature. Right now it's about medium rare to medium. And I'm going to go ahead and cook it for a few more minutes or you could go ahead and eat it, however you like. I like my pork. This is a great quality pork. You could really eat this medium rare. But we're going to go ahead and finish it up. The beauty of this dish is we'll go ahead and we got a nice little sauce as well, right here. OK. That pork came out of the oven. Look at that. It's so beautiful. We got a nice little sauce. We're going to go ahead and add a few chives to this, OK. And we're going to go ahead and put it on our plate. Now you could be putting this over white rice, you could put this over risotto, you can put this over mashed potatoes, however your family really likes it. It's kind of up to you. And that is a baked pork chop with white wine. We're going to add a little bit of micro greens, and this is all for garnish and a little bit of extra virgin olive oil. OK. And so what we have here then is a baked pork chop with white wine. I'm Jason Tilmann and we'll see you next time.

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