This accidental dish was the result of clean pan availability, poor planning and distractions. Still tasty though! It’s like a pork version of Beef Bourguignon mixed with Coq au Vin but has no mushrooms. You might think it’s like neither of those things; make it and find out. ;)
- 2 skinless, boneless pork chops
- 1 medium, yellow onion
- 2 medium/small carrots
- Worcestershire sauce
- Red wine
- Beef stock
- Olive oil, garlic powder, salt and pepper
(Not too Specific) Directions
- Chop onion and carrot into chunks.
- Cook them with a drizzle of olive oil in a little pot over medium heat for like 5 minutes, stirring occasionally.
- Sprinkle with garlic powder, salt and pepper to your taste and stir.
- Open a bottle of red wine. Pour yourself a glass. Have a sip. Mmmm.
- Chop pork into chunks. Keep stirring the onions and carrot from time to time. You don’t want them to burn.
- Realize that the onions and carrots might burn. Pour in about a cup of wine (not the one you poured yourself). Add like a half cup of Worcestershire sauce. (I just shook the bottle over it for a while, so measurement is probably inaccurate.) Then add some beef stock. The liquid should come to the top of the onion/carrot mixture. Stir and let it cook away to reduce the liquid.
- Slightly heat olive oil in a pan over medium heat. Add pork chunks. Season with salt and pepper. Lightly brown every side, but don’t worry about cooking it completely through.
- Add browned pork chunks to onion/carrot mixture. Stir. Add more of each liquid to cover the new height of stuff in your pot. Stir. Let this keep cooking to reduce the liquid. Stir occasionally. Use this time for other activities – playing ball with your dog is a popular choice in my house.
- Once the liquid has reduced by about half, check a piece of pork to make sure it’s completely cooked. If not, leave the heat where it’s at and keep cooking. If it is cooked all the way through, dish up! If you’re in the middle of a round of Jeopardy! and aren’t ready to eat, turn the heat to its lowest setting and finish the round. Dish up at the commercial break.
To round out this meal, I lightly sauteed red and yellow bell peppers and made a box of quinoa/wild rice. It would also have been delish with mashed potatoes.