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Pork Chops with Wine Sauce




Source of Recipe


catgurrl


List of Ingredients




4 medium rib or loin pork chops
1/2 tsp sea salt or kosher salt
1/2 tsp freshly ground black pepper
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp minced shallots
2 Tbsp minced carrots
2 Tbsp minced celery
1/3 cup white wine
3/4 cup chicken broth
1 Tbsp cold butter, cut up


Recipe



Pat moisture from the surface of the chops. Season with salt and pepper.


Heat oil and butter in a large, heavy skillet over medium-high heat. Add pork chops to the skillet, and sear until both sides are nicely browned, about 3 to 4 minutes each side. Remove the chops from the skillet to a plate, then cover and keep warm. Reduce heat to low. Pour out all but 1 tablespoon of fat from the skillet. Add shallots, carrots and celery, and quickly sauté for about 1 to 2 minutes. Add white wine and stir to deglaze the pan, scraping up the brown bits from the bottom. Stir in chicken broth. Bring sauce to a simmer; cook until reduced by half.


Add pork chops back into the skillet along with any drippings and simmer, spooning the juices over the chops as they cook, 1 to 2 minutes or until chops are firm and just pink in the center. Remove chops from the skillet. Add cut-up butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Serve each chop with a little sauce spooned over the top.

Makes 4 servings.