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Please help season my pork braise ????

Normandie Oct 17, 2009 10:47 AM

I have to use up some produce tonight.

I'm going to braise boneless pork loin chops in white wine (a Viognier I have to finish), celery, a little onion, Swiss chard, carrots, zucchini.

Between the wine and the celery, I'm not sure which way to go with seasonings.

Keep it simple--such as just S&P and thyme, bay, maybe a little Cayenne? Would something like curry or turmeric conflict with the wine? Fennel seeds and a little clove?

Or I have oranges, so I could go in that direction.

Not sure what to pair with the celery, but I have tons of it and don't want it to go bad.

Thanks if you can help.

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    weezycom RE: Normandie Oct 17, 2009 12:10 PM

    I don't know that the curry or turmeric will match well with the Viognier -- I always think of that as a perfect turkey-day wine. Do you have any bell pepper to take it in a Creole/Cajun direction?

    1 Reply
    1. re: weezycom
      Normandie RE: weezycom Oct 17, 2009 01:55 PM

      No, actually I don't have any bell pepper right now, weezy, but now that you mentioned Creole, that sounds good. My mother used to do Creole pork chops and I never think of it...yum, yum. Can't do it tonight, but maybe next time. Now you have me craving it.

    2. bushwickgirl RE: Normandie Oct 17, 2009 12:54 PM

      I like the fennel-orange combo, you could juice the oranges out and use a strip (or two) of peel as well. These are wonderful flavors with pork and I think they work with the Viognier as well. I would definitely add a bay leaf or two, depending on the amount of braising liquid. Brown the chops well first.
      I assume you're doing the veg separate?- maybe a simple quick saute in olive oil with thyme. I'd add the onion to the chops, though.
      And salt and pepper for all, of course.

      4 Replies
      1. re: bushwickgirl
        Normandie RE: bushwickgirl Oct 17, 2009 01:58 PM

        Oooh, I didn't even think of doing the fennel and orange together, but you're right, bushwick. I like them together, too. I wasn't sure about any of this stuff (besides thyme) with the Viognier. TY.

        I wasn't going to do the veggies separately, but was going to brown them and then separately brown the chops in the FO, deglaze with the vine, add a little extra wine, maybe a touch of stock, and the juice of a couple oranges.

        Sounds like a plan! TY!

        1. re: Normandie
          bushwickgirl RE: Normandie Oct 17, 2009 02:03 PM

          It is a plan, and a good one. Enjoy!

          1. re: bushwickgirl
            Normandie RE: bushwickgirl Oct 17, 2009 02:43 PM

            :-) Off in a few minutes to slice and dice.

            1. re: Normandie
              bushwickgirl RE: Normandie Oct 18, 2009 12:03 PM

              So how'd it come out? You know, I forgot to ask about the thickness of the chops.

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