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Braised Pork Provencale

February 26, 2011


Braised Pork Provencal

Braised Pork Provencale

Braised Pork Provencale is a Mediterranean inspired dish.  I love how you can put fancy names on simple cooking and it really seems to make it taste better.  Braising meat is a combination of cooking methods it uses both moist and dry heat.  I came across the sauce recipe when I was fishing through a professional cook book of a co-worker.  It is a rather healthy dish full of flavor.

Adapted from: Professional Cooking 6th Edition By Wayne Gisslen

Braised Pork Provencale for two:

Ingredients and Directions for Braised Pork Provencale

Ingredients and Directions for Braised Pork Provencale


4 pork cutlets

salt and pepper to taste

Olive oil

1 carrot, diced

1 onion, diced

1 shallot, diced

2 cloves of garlic, minced

1 teaspoon dried basil

1 teaspoon dried rosemary

1 cup heavy red wine

The procedure:

1. Season the cutlets with salt and pepper.  Brown in hot oil in a pan.

2. Add the carrot, onion, shallot and garlic.  Sweat the vegetables.

3. Add the herbs.  Deglaze the pan with the red wine.  Add the everything to a shallow baking dish and cover.  Cook at 300 F for 20-40 minutes.  Remove from the pan and strain the cooking liquid.

For the Sauce

1/2 onion, chopped fine

1 clove garlic, chopped fine

olive oil

2-3 tomatoes, peeled, seeded and diced

1 teaspoon tomato paste

1/2 cup finely chopped black olives

salt and pepper to taste

The procedure:

4. Sweat the onion and garlic in the olive oil.

5. Add the diced tomatoes and the tomato paste.  Stir well and cook for a few minutes.  Add the olives, season and cook until thick.

6. Degrease the pork cooking liquid.  (Skim the fat off the top of the liquid)  Mix into the tomato mixture.  Cook for a few minutes to allow the flavors to blend.

Adjust the seasoning.

Serve the pork sliced, with the sauce on top.

For the Risotto:

3/4 cup risotto

1/2 onion, chopped

2 1/2 cups chicken stock

1 tablespoon olive oil

2 tablespoons butter

To prepare:

In a medium pot over medium-high heat add the olive oil and butter.  Melt until foamy and then add the onion and cook for a few minutes.  Add the risotto and cook for a few more minutes stirring frequently.  Add enough stock to cover the risotto,simmer and continue to stir until the liquid is almost absorbed and then add the remaining stock 1/2 cup at a time stirring frequently.  Do not leave the risotto unattended for a long period of time you need to stir quite frequently not constantly.

Braised Pork Provencale

Braised Pork Provencale

If you love Mediterranean food you will love this dish.  It embodies everything that the Mediterranean diet is renowned for fresh, healthy, ingredients.

From our kitchen to yours,
Sydney Jones


You might also like these recipes:
Skewered Pork Provencal ~ Redbook

Braised Chicken with Tomatoes and Olives ~ Taste Book

Braised Pork Belly with Ginger and Black Bean Sauce ~ Imbi & Itchy

Braised Short Ribs ~ Take thou Food

Braised Rabbit in Tomato Wine Sauce ~ One Perfect Bite

2 Comments leave one →
  1. February 27, 2011 11:52 am

    Easy for a busy day and really tasty!

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