Braised Pork Chops with Caramelized Onion, Raisin and Pine Nut Ragu
Submitted by: James Perillo
Buttery browned onions and California raisins flavor tender pork chops in this ragu.
- 1/4 cup olive oil
- 6 center cut pork chops, seasoned well
- 3 large yellow onions, cut in matchstick-size pieces (julienne)
- 2 tablespoons unsalted butter
- 2 bay leaves
- 1 tablespoon fresh thyme, leaves only, chopped
- 1/4 cup cider vinegar
- 1 cup California raisins
- 1/2 cup pine nuts, toasted
- 2 cups chicken stock
Heat a heavy-bottom sautépan very hot, add olive oil and sear pork chops until golden brown on both sides. Remove chops and set aside. In the same pan, add butter and onions and sauté until caramelized. Add bay leaves and thyme; deglaze with cider vinegar. Reduce by half. Add California raisins, pine nuts and chicken stock; bring to simmer. Place pork chops in a buttered casserole dish and spoon ragu on top. Cover casserole dish and place in 350°F oven for approximately 1 hour. Check to make sure pork chops are tender.
Nutrition Facts Per Serving
Calories 440 (51% from fat); Total Fat 26g (sat 7g, mono 13g, poly 4g, trans 0g ); Cholesterol 75mg; Protein 27g; Carbohydrate 28g; (Dietary Fiber 3g; Sugars 24g; ); Iron 3mg; Sodium 90mg; Calcium 53mg; Potassium 644mg
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