Pork Chops with Dijon Sauce
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 4 chops loin pork chops
- Salt
- ground black pepper
- 1/4 cup shallots
- 1 cup white wine
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped parsley,
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Instructions
- Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter.,As soon as the butter has melted, add the pork chops to the pan and sear them, about 2 to 3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.
- Remove the pork chops from the pan and pour off most of the fat. Add the shallots and cook them on med high heat until softened, about 1 minute.,Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan.
- Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.
- Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.
- Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail.,Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.,Did you love the recipe? Let us know with a rating and review!
Source
Original recipe: View Original