Pork in a White Wine Sauce
This recipe came as a complete surprise to me, I had never heard of it, I had no idea I would be cooking this tonight. I had gone shopping with the intention of cooking something Polish, as that is the country we are currently cooking from on our Eating Around the World Adventure. I had chosen to make Kotlety Schabowy, which is Pork Schnitzels. I chose to use pork neck instead of chops, just because I find the pork neck juicier and tastier. But when I got home, my daughter asked what's on the menu for Croatian Tuesday.
Bugger!!! I forgot it's Tuesday.
Every Tuesday is Croatian Tuesday in my house. As I love to cook food from all over the world I sometimes forget to cook food that I grew up eating. So to keep my own traditions going and to make sure my kids are exposed to Croatian food, I decided to cook Croatian at least once a week. (Since starting this we as a family have decided it needs to be at least twice a week, it can be more, but the minimum is twice a week).
So now, using the ingredients I have at home and what I purchased today, I need to cook something Croatian. Quick google search, found this recipe idea, watched a few videos, so many different variations, finally settled on this recipe.
My son then comes into the room and asks what's for dinner, I explain that I was going to cook polish pork schnitzels, but because it's Croatian Tuesday, I've changed it. He responds, but I really feel like schnitzels. Really!
So now I'm making both Pork Schnitzels and Samoborski Kotleti.
On Croatian Tuesday I try to cook something old (something I've made before) as well as something new (something I have never tried before). My something old this week is the schnitzel, a schnitzel is a schnitzel in every country, so it will pass as my mum called schnitzels Pohano Meso when I was younger. My something new was Samoborski Kotleti.
Back to this recipe, my family, no kidding, said this was the best pork they have ever eaten. It is soft and juicy and just plain delicious. The sauce they could not get enough of. For something so easy, this was fabulous.
And when I say easy, this is crazy easy, a few simple ingredients, simple and quick cooking, it's a 30 minute meal.
My youngest son I will add, did all the pounding of the meat and the crumbing part for the schnitzels, all I had to do was fry them. So while this recipe was cooking, I could concentrate on frying the schnitzels.
I served it with restani krumpir as we love it and the original recipe suggested it. But I think I would prefer it with plain mashed potato better next time.
With the wine, just something you like to drink, just not a sweet wine.
So if you want to try something new, that's easy and delicious. This recipe is for you.
60ml sunflower oil, for frying
6 pork neck slices, about 1cm thick
Salt and pepper, to taste
6 tablespoons plain flour
1/3 bunch parsley, to taste, chopped
4 cloves garlic, chopped
375ml (1 1/2 cups) water
1 teaspoon vegeta, to taste
375ml (1 1/2 cups) white wine
Season the pork slices with salt and pepper on both sides. Dust both sides with flour.
Heat the oil in a pan over a medium heat. If possible use a pan that can fit all the pork slices in one go, otherwise, do it in batches.
When the pan is hot, place the pork slices in and fry them for 5 minutes on each side. You want to get a nice colour on the meat here. Remove from the pan and set aside until needed.
Add in the garlic and parsley, sauté it briefly (about 30 seconds), then add the water, vegeta, stir, and wine. Stir.
When it comes to the boil, return the meat in a single layer, or slightly overlapping, and simmer covered for 10 minutes.
Now turn the meat over and simmer for an additional 10 minutes to reduce the liquid into a sauce. This time uncovered. Any parts of the meat not in the sauce in the first half of the cooking, should be on the bottom and in the sauce now, if you have overlapping bits.
Now if you would like your sauce reduced more, which I do, I just remove the meat from the pan, cover loosely with foil to keep it warm. And allow the sauce to simmer away, over a high heat, until reduced to your liking, takes about 5 minutes. Once it is to your liking, you can return the meat to the sauce to reheat if needed, or just pour the sauce over your meat on a serving plate, if your meat is still hot.
Serves with mashed potatoes.
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