Apparently the word piquant is pronounced “peek-unt” but my family says “peek-went.” While I try to pronounce things accurately, I’ve been saying this wrong for so long I’m not sure I’ll be able to switch! It means “having a pleasantly sharp taste or appetizing flavor”. What makes these pork chops piquant? The secret is red wine vinegar!
INGREDIENTS
- Pork Chops
- Salt
- Black Pepper
- Rubbed Sage
- Olive Oil & Butter
- Water & Been Bouillon
- Red Wine Vinegar
- White, Sweet, or Spanish Onion Cut into Thick Slices
DIRECTIONS
- Trim pork, rinse, & pat dry. Allow to come to room temperature. Rub both sides with salt, white pepper, and sage.
- Heat butter and olive oil in a pan on high heat. Briefly sear pork chops until brown on both sides. Cook in batches to avoid crowding pan.
- Reduce heat to low. Prepare bouillon according to instructions & add just enough liquid to pan to come half-way up the pork chops.
- Add Red Wine Vinegar: 2-3 splashes for a mild flavor, more for a stronger flavor.
- Place thick sliced onion on top of each chop.
- Cover & simmer until onions are soft and chops are cooked through.
- To thicken gravy: remove chops & onions from pan. Sprinkle in flour (I use rice flour) and mix thoroughly.
Goes well with potatoes!
I’ve always pronounced it as “peek-went.” as well. Interesting! Thanks for informing me. Maybe i can look for a beyond meat version.