Recipe Delicious Peppered pork in a buttery wine sauce

Peppered pork in a buttery wine sauce. Pat scallops dry with paper towels. Keyword boneless pork chops, pork chops in sauce, pork chops in wine. Pork Chop Dredging Mixture: In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.

It's easy to make and doused in a ridiculously tasty, buttery white wine sauce—kicked up a bit with a little hot sauce and seafood seasoning—which is heavenly sopped Stir together butter, hot sauce, and Worcestershire sauce. Spread potato mixture evenly over clams and. Other good white wine options include dry Riesling or buttery Chardonnay. You can have Peppered pork in a buttery wine sauce using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Peppered pork in a buttery wine sauce

It’s 1/4 cup of olive oil.
You need 2 tablespoons of fresh ground black pepper.
You need 1/3 cup of Chardonnay.
You need 1/2 stick of butter.
It’s 1 teaspoon of seasoned salt.
You need 1/4 teaspoon of granulated garlic powder.
Prepare 3/4 pound of boneless pork loin.

For red wine picks – Try a light, earthy Pinot Noir, or a rich Zinfandel. Season the pork chops with the seasoned salt, garlic powder, and pepper. Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil. Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.

Peppered pork in a buttery wine sauce step by step

Cut the loin into 6 portions. Heat oil and pan fry pork loin..
After 5 minutes turn and season with half the seasonings. turn once more and season the pork again. cook till done remove from pan.
Add butter and Chardonnay. Let it reduce stirring often..
Pour over the pork and serve hope you enjoy!.

Rub the pork tenderloin with pepper. Melt butter in a large skillet with cooking oil. Add tenderloin and quickly brown on all sides. A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.