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Broiled Pork Chops With Haricot Vert

 

Haricot Vert are tender French string beans. Use regular string beans if your supermarket doesn't carry them.
44

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

4 each pork chops
*
1 x olive oil
as needed
*
1 x rosemary leaves
chopped, as needed
*
1 x salt
to taste
*
1 x black pepper
to taste
*
4 ounces white wine
dry
4 ounces veal stew
*
1 x bay leaves
*
4 cloves garlic
chopped
6 ounces haricot beans
vert
*
3 each shallots
chopped
*
For the gastric:
4 ounces sugar
½ cup white wine vinegar

Directions

Preheat the broiler.

Brush the chops with oil and sprinkle with rosemary, salt, and pepper.

Do not cover the pan with foil. Broil until desired doneness.

Remove the chops and cover with foil to rest and stay warm.

Place the broiler pan on top of the stove and turn the heat up to high.

Deglaze the pan with white wine, and then add stock, bay leaf, some rosemary, two cloves of garlic, and reduce for a minute or two.

Add two oz. of the gastric.

Continue to reduce and taste, adding more gastric if necessary. Strain the sauce before serving.

Sauté the haricot vert with the shallots in olive oil until almost tender.

Add the remaining cloves of garlic toward the end and season with salt and pepper.

GASTRIC:

Heat the sugar in a saucepan until it melts and turns a pale brown.

Add vinegar and cook until sugar has completely dissolved and is incorporated into the vinegar.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 710% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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