Not everything we make turns out wonderful. Trying new recipes is a gamble though we try and reduce failure by looking at the ingredients and thinking how it will taste. I was wrong on the following pork and red wine recipe:
Pork and Red Wine Sauce
1 garlic clove, chopped
1/2 cup dry red wine
2 tsp honey
1 tsp balsamic vinegar
2 TBS onion, finely chopped
1 tsp ginger
1/4 tsp thyme
1 bay leaf
4 pork chops
1 TBS Olive oil, lite
Combine all ingredients except olive oil and onion in a nonreactive bowl.
Marinate pork for 10 minutes.
Cook pork in a skillet, about 5 minutes per side, on med heat. Remove and keep warm.
Add olive oil and onion on med-low heat. Cook until limp.
Add marinade, scrape fond off bottom, and let boil for a minute or so.
Remove bay leaf. Pour over chops and serve.
The red wine sauce and pork just didn’t have that great flavor combination. Certainly others may like it; it sure sounded good. I’d rate it a 2/5 and probably not make it again.
Update: 12/21/2008
I had plenty of leftover pork with red wine sauce. The next day I reheated the pork with some sauce on it…and it was delicious!
Doug