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Marinated Pork Chops With Sauce Robert

Barbecue.Master's picture
  Pork center loin chops 8 (1 Inch)
  Salt To Taste
  Freshly ground black pepper To Taste
For marinade
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Cognac 1⁄3 Cup (5.33 tbs)
  Vegetable oil 2 Tablespoon
  White vinegar 2 Teaspoon
For sauce robert
  Butter 2 Tablespoon
  Onion 1 Medium, grated
  Flour 2 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Beef stock 1⁄2 Cup (8 tbs)
  Dijon mustard 1 1⁄2 Teaspoon
  Granulated sugar 1 Pinch

The day before the barbecue, place pork chops in a shallow glass or ceramic dish.
Season with salt and pepper.
Mix marinade ingredients and pour over chops.
Cover with plastic wrap and refrigerate overnight.
The next day, remove chops from marinade and bring chops and marinade back to room temperature.
Then prepare sauce.
In a saucepan, melt butter over low heat.
Add onion and cook until transparent.
Stir in flour and cook 2 to 3 minutes.
Add wine and cook a further 1 minute.
Add beef stock and cook for 5 to 8 minutes over very low heat.
Remove saucepan from heat and add the mustard and sugar.
Stir well.
Keep warm, but do not allow sauce to boil after mustard has been added.
Place chops over medium-hot coals.
Cook about 8 to 10 minutes each side, basting with reserved marinade.

Recipe Summary

Side Dish

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Marinated Pork Chops With Sauce Robert Recipe