Pork loin “chops” in champagne sauce
February 25, 2013 § 10 Comments
One of the ways to cut the fat in pork dishes is to use pork loin. We buy a huge pork loin at the store and cut it into two roasts and 4 pork “chops.” The chops are very lean, and are delicious marinated and grilled, or simmered in the oven on low heat. One of our favorite ways to eat pork is pork chops, either using Wuppenif’s pork chop recipe, or some variation thereof. We recently had some champagne left over from another dish, and decided to use it for pork chops. If you don’t have pork loin chops, just use the leanest pork chops you can find.
Pork loin in champagne sauce
4 1-inch thick pork loin slices, or lean pork chops
1/4 cup flour
1/2 teaspoon Herbs de Provence
pinch red pepper flakes
salt and pepper
1 pound fresh mushrooms, quartered
2 garlic cloves, minced
1 cup champagne
1 cup cream
Preheat oven to 325-degrees Fahrenheit. Place the flour, Herbs de Provence, red pepper flakes, and salt and pepper in a plastic bag. Add the chops, seal the bag, and shake to ensure that all of the meat is well covered by the flour mixture. Remove meat from the bag, and reserve flour mixture for later.
Heat about 2 tablespoons canola oil on medium heat in a large frying pan. Add the meat, and cook briefly, about 1-2 minutes per side, until lightly browned. Remove meat from the pan. Place the meat in a large covered casserole dish, and cover with the quartered mushrooms.
Add an additional 1 tablespoon of oil to the frying pan (if necessary). Reduce heat to medium low, and add the garlic and sauté briefly (do not allow it to turn brown). Turn heat to medium high, and whisk in the reserved flour. Cook a few seconds until bubbly. Whisk in the champagne, and continue cooking until slightly thick and bubbly. Whisk in the cream, and cook an additional 1 minute. Pour this over the pork loin chops. Sprinkle lightly with a pinch of Herbs de Provence, and then cover with the lid. Place in the oven, and bake for about an hour, until the pork chops are tender and cooked through. Serve over mashed potatoes.