Email to Cat      

Pork Chops with Wine Sauce

Source of Recipe


Internet






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
  






Instructions



1. Pat moisture from the surface of the chops. Season with salt and pepper.
   
   
2. 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.
   
   
3. 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.