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Pork Chops With Raisin Pignoli Sauce

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Do check out this palate-soothing Pork Chops With Raisin Pignolia Sauce recipe. Stock up on more and more raisin as you will want to make this Pork Chops With Raisin Pignolia Sauce time and again. This Pork Chops With Raisin Pignolia Sauce, when served as a Side Dish will always bring cheer to your table. Whether you are an amateur cook or a professional chef, I recommend the Pork Chops With Raisin Pignolia Sauce for the sheer joy of cooking it.
  Boneless pork loin chops 1⁄2 Pound (2 [pieces, 1/4 pound each)
  Olive oil/Vegetable oil 1 Teaspoon
  Pignolias 1⁄2 Ounce (pine nuts)
  Sliced shallots/Chopped onion 1⁄4 Cup (4 tbs)
  All purpose flour 1 Teaspoon
  Canned ready-to-serve low-sodium chicken broth 1⁄2 Cup (8 tbs)
  Dry vermouth 2 Tablespoon
  Golden raisins 1⁄4 Cup (4 tbs)
  Chopped rosemary leaves 1 Teaspoon

1. Preheat broiler. Spray rack in broiling pan with nonstick cooking spray; arrange chops on rack and broil 6 inches from heat source, until browned and done to taste, 4 to 5 minutes on each side.
2. While chops are broiling prepare sauce. In 9-inch nonstick skillet heat oil; add pignolias and shallots and cook over medium heat, stirring constantly, until pignolias are golden brown, about 2 minutes. Sprinkle with flour and stir quickly to combine; continuing to stir, cook 1 minute longer. Stir in broth and vermouth and bring mixture to a boil. Reduce heat to low; stir in raisins and rosemary and let simmer until flavors blend, 3 to 4 minutes.
3. To serve, arrange chops on serving platter and top with sauce.

Recipe Summary

Difficulty Level: 
Side Dish

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Pork Chops With Raisin Pignoli Sauce Recipe