View Full Version : Vanilla glazed pork chops!
06-16-2000, 02:20 PM
Who would have thought that simmering pork chops in red wine and infusing them with vanilla could be good?
This recipe (CL,June) was simply excellent -- not difficult, and fit for serving to guests. I served it with garlic mashed potatoes and asparagus.
Anyone else try this one?
07-01-2000, 11:28 PM
I tried this recipe as well and both my husband and I thought it was wonderful. I used the pork chops recommended by the recipe; however, next time I will use thin cut pork chops. For some reason, I have better results with thin cut being more tender.
Another thought I had was maybe add 2 T of brown sugar instead of 1? My husband didn't think it was necessary, but I thought it might make it a little more sweet and less tart from the vinigar.
07-02-2000, 05:32 PM
I am not an expert on the subject, but I don't see why you couldn't use chicken breasts. It will probably be even more tender than the pork chop.
[This message has been edited by Mhami (edited 07-02-2000).]
07-02-2000, 11:10 PM
My husband and I don't eat red meat, including the other white meat, pork. Do you think this recipe would be good using chicken breasts? I just went to a wine tasting and had a nice Chilean Merlot that had a vanilla finish. It was wonderful so the thought of combining the red wine and vanilla in a dish sounds like it would be delicious as well as unusual.
07-05-2000, 08:04 AM
Cathy - Chicken would probably be very good in this dish. I hadn't thought about it, but would probably try that myself.
As for using red wine -- no problem with that -- I did it myself. Used a rather dry cabernet, in fact, and it turned out just delicious http://www.cookinglight.com/bbs/smile.gif
07-05-2000, 12:44 PM
I'm glad to hear this recipe is good! I've marked it, with the hopes of trying it soon.
07-09-2000, 02:25 PM
Would someone be kind enough to post this? I left my issue at home and would like to try it while I'm travelling. Thanks!
07-10-2000, 12:19 AM
Here's the recipe. Note: It says not to substitute vanilla extract for the vanilla beans.
4 (4oz) boned center-cut loin pork chops (about 1/2 inch thick)
1/2 teas salt
1/2 teas black pepper
1 teas vegetable oil
12 cipollini onions or small boiling onions, peeled (about 3/4 pound)
1 (3-in) piece vanilla bean, split lengthwise
3/4 cup Madeira wine
1 T brown sugar
2 T balsamic vinegar
1 teas cornstarch
1. Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chops and onions; cook for 4 minutes on each side or until lightly browned. Scrape the seeds from vanilla bean; add seeds, bean and wine to pan scraping pan to loosen browned bits. Cover, reduce heat, and simmer 20 minutes or until pork and onions are tender. Remove pork and onions from pan with a slotted spoon; keep warm.
2. Combine the brown sugar, balsamic vinegar and cornstarch in a small bowl. Add to wine mixture in pan, and bring mixture to a boil. Cook the mixture for 1 minute, stirring constantly. Discard the vanilla bean. Serve the vanilla sauce with the pork chops and onions. Yield: 4 servings
Enjoy!! After reading all of the rave reviews, I think I will just have to try this myself this week.
07-10-2000, 08:02 AM
Cathy-If you try it with chicken, will you let us know how it turns out? Thanks!
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