Pork Chops in Creamy Champagne Sauce
Pork (neck or chop) — 800 g
Garlic — 2 cloves
Champagne — 1 cup
cream — 1 cup
salt, pepper, seasoning for meat — to taste
vegetable oil — 2 tbsp. spoons
1. The meat marinate for 30-40 minutes in a mixture of spices and champagne. Before frying the meat with salt. Fry on both sides over high heat until golden brown for 5-7 minutes.
2. Add minced garlic to the meat and fry for another 3-5 minutes. Then pour sparkling wine, cover and simmer for 20-30 minutes. When the amount is halved champagne, pour the cream. Add to the sauce and salt and pepper to taste and leave to simmer for another 2-3 minutes.