|
|
| Pork Porterhouse with Cabernet Sauvignon Poached Pear |
| 4 Servings |
 |
| Ingredients Pork Porterhouse |
4 pork porterhouse chops
4 unripe pears, cored and peeled
1 C Cabernet Sauvignon to deglaze
1 C veal stock
to taste salt and pepper
|
|
|
|
|
| Ingredients Cabernet Sauvignon Poached Pear |
2 C Cabernet Sauvignon
1 C water
1 C sugar
1 bay leaf
1 rosemary sprig
6 whole black peppercorns
1 T vanilla extract
1 cinnamon stick
|
| Method |
| Salt and pepper pork chops.
Sear in a large skillet until lightly brown.
Place in a preheated oven at 375 degrees for 20 minutes or until
preferred cooking temperature.
Remove chops and grease from pan.
Deglaze pan with 1/2 cup wine then add 2 cups of reduced
poaching liquid.
Add veal stock. Reduce by 1/2 then add pears and chops.
Heat the pear and pork to the desired temperature.
Plate the items and spoon the sauce over both. |
| Method Cabernet Sauvignon Poached Pear |
| Bring poaching ingredients to a boil.
Add pears and simmer for 20 minutes.
Remove pears and reduce liquid by half. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
