| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Veronique is a term describing dishes garnished with seedless white grapes. Serve with wild rice, buttered broccoli and hot French bread

Pork & Pecan Veronique

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

1. 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.
2. 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.
3. Stir in grapes and pecans; heat through. Pour sauce over pork to serve.

Serves 4.

Nutrition Facts
Calories 211 calories
Protein 20 grams
Fat 9 grams
Sodium 304 milligrams
Cholesterol 49 milligrams

Recipe provided courtesy of Pork, The Other White Meat.