Pork & Pecan Veronique
Veronique is a term describing dishes garnished with seedless white grapes. Serve with wild rice, buttered broccoli and hot French bread.
4 boneless pork chops, 3/4-inch-thick
Salt and pepper, to taste
3 tablespoons dry red wine
2 tablespoons grape jelly
2 tablespoons water
1 teaspoon chicken bouillon granules
1/3 cup seedless grapes, halves
1/4 cup toasted pecan halves
- Spray skillet with nonstick spray coating. Cook pork filets over medium-high heat for 8 to 10 minutes, turning once, until cooked to medium doneness. Remove from pan; keep warm.
- Meanwhile stir together wine, jelly, water and bouillon granules. Carefully add to hot skillet. Cook and stir until jelly is melted and mixture thickens slightly, 1 to 2 minutes.
- Stir in grapes and pecans; heat through. Pour sauce over pork to serve.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.