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.

GPP 02_25_2013b

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

Canola oil

1 pound fresh mushrooms, quartered

2 garlic cloves, minced

1 cup champagne

1 cup cream

mashed potatoes

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.

GPP 02_25_2013


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§ 10 Responses to Pork loin “chops” in champagne sauce

  • viveka says:

    Don’t know if I’m going to waste the champagne in the sauce … it’s better wasted into me, but this tickles me. So I have to transfer it into my special must do .. file and exchange the champagne for white wine.
    Thanks a million for this one – and your photos are really great.

    • Libby says:

      We just happened to have some champagne leftover, or we wouldn’t have thought to use it either! Definitely exchange the champagne for some simple white wine, and this recipe will be just as good.

      • viveka says:

        I thought that was the case … now I read that it goes inside the oven for a whole hour ?????

      • Libby says:

        Yes, the chops are an inch thick, so they took an entire hour to cook at 325-degrees fahrenheit.

      • viveka says:

        Seems a lot to me … especially if they were pan fired before, even if a short time – but I will monitor mine. I really like this. I have even got some frozen chopped herb de Provençale – because you use it in your recipes.

      • Libby says:

        They took an hour for us, but you know that cooking times can be variable from oven to oven. Also, with the reduced fat content of the pork loin, we thought the longer cooking time helped to tenderize the meat. They did turn out very tender, but we agree that you could probably get delicious results with reduced cooking time.

      • viveka says:

        I will come back to you …. I suppose that the sauce stops them from getting dry. Looking forward to this adventure. *smile

  • df says:

    Thanks for the shout out Libby. Those pictures you took are extremely tempting; what a delicious looking meal!

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