Pork in wine sauce

Name: Pork in wine sauce - Smaranda B.
Ingredients: 4 slices of pork meat 50 ml white wine olive oil 1 small white onion 1 clove of garlic vegeta/pepper

Meat - Pork in wine sauce by Smaranda B. - Recipia

I have made pork slices in wine sauce many times, especially when I need a quick yet hearty meal. Sautéed onions, meat, and wine create a simple and tasty sauce without complicated steps. It pairs well with mashed potatoes, but on some days I even use rice or fresh bread, depending on what I have on hand. There aren't many ingredients to prepare, and the time spent by the stove isn't long. It seems to me like the kind of recipe you make when you don't want to fuss but want something good and filling. Quick Info Total time: about 40-50 minutes Preparation time: 10 minutes (slicing the onion, preparing the meat) Cooking time: 30-40 minutes, depending on the thickness of the meat Servings: 2-4 (depending on how large the meat slices are) Difficulty: easy Recipe type: main, quick, for everyday meals Ingredients 4 slices of pork (usually shoulder or chop, thin enough to cook easily in a pan) 1 small white onion 1 clove of garlic 50 ml white wine Olive oil, for sautéing (about 1-2 tablespoons) About 150 ml water, for boiling (can be adjusted as needed) Vegetable seasoning or pepper, to taste Preparation method 1. Slice the onion into thin rings. There's no need to focus on technique; the important thing is to have small pieces that cook quickly. 2. Heat the olive oil in a medium pan over medium heat. Add the onion and sauté for 2-3 minutes until it becomes slightly soft. 3. Add the pork slices over the onion. Let them brown slightly, about 1 minute on each side. 4. Pour in enough water to cover the meat halfway. Cover the pan with a lid and let it simmer on low to medium heat. The meat should cook slowly, not fry or burn. 5. Check occasionally and turn the meat; if it seems to stick, add a few tablespoons of water. 6. When the liquid reduces well and the meat is almost cooked (after about 20-30 minutes), pour in the white wine. You don't need much, just enough to add flavor and create a quick sauce. 7. Add the crushed or pressed garlic, along with the seasonings – vegetable seasoning or just pepper, to taste. 8. Let everything cook for another 5-10 minutes until the wine reduces and the meat is tender. Turn the meat slices a few times to coat them with sauce on both sides. 9. Serve immediately, usually with mashed potatoes. Why I make this recipe often It's the recipe I choose when I need something quick but also want it to be filling. It doesn't require many ingredients or special preparations, and the sauce that forms is useful for any side dish. The meat remains tender if you have the patience to let it simmer slowly. It's a good option even when you don't feel like cooking much. Tips and variations Tips Don't add too much water at the beginning. It's better to add more as you go to avoid a too-thin sauce. If your meat slices are too thick, you can pound them a bit with a mallet beforehand to help them cook faster. You can use a pan with a lid to prevent the liquid from evaporating too quickly. Substitutions White wine can be replaced with red wine if you don't have anything else. The flavor will be slightly more intense. If you don't want to use vegetable seasoning, you can just use salt and pepper. Olive oil can be substituted with any oil you have on hand. Variations On some days I also add a bay leaf or a bit of dried thyme if I want a different flavor, but it's not mandatory. You can also use thinly sliced beef if you don't have pork. Serving ideas I most often serve the meat with mashed potatoes, as in the original recipe, but it also goes well with plain rice or slices of bread. If you make a larger portion, you can also serve it with some pickles on the side. Frequently asked questions What type of pork is best for this recipe? The best cuts are shoulder or chop, sliced not too thick. This helps them cook quickly and remain tender. Does it have to be white wine, or can I use something else? White wine gives a more delicate flavor, but if you don't have it, you can use red wine. Even a teaspoon of diluted vinegar can be an option, but the taste will be different. Can I skip the vegetable seasoning? Yes, it's not essential. Just use salt and pepper, or you can add a bit of garlic powder or other simple spices. Does the meat need to be pounded beforehand? If the slices are thick, it helps to pound them a bit, but it's not mandatory. For thin meat, it's not necessary. Nutritional values Approximately, one serving (without mashed potatoes): Calories: about 220-250 kcal (for meat and sauce) Protein: 25-28 g Fats: 12-14 g Carbohydrates: 3-5 g (mostly from onion, wine) These values are approximate and can vary depending on the type of meat and how much oil is used. The mashed potato side adds another 100-150 kcal per serving, depending on how much you serve. Storage and reheating It can be stored in the refrigerator in a covered container for 1-2 days. Reheat directly on the stove with a spoonful of water over low heat. I don't recommend freezing it; cooked meat in simple sauce doesn't come out as well after thawing. It's better to make it fresh or keep it just for the next day.

Pork in wine sauce

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