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Very good! We had these tonight and they were *excellent* although the sauce is quite rich.
Pork Chops with Dijon Sauce
1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops, preferably bone in, about 1-1/4 inches thick (ours were thinner than this and it still turned out fine--just reduce the cooking time, obviously)
Salt
Freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken stock (I wouldn't use bouillon for this--use store-bought if you don't have homemade)
1/2 cup heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional - I used dry and halved the amount)
- Melt the butter and oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly
- Remove chops from the pan and pour off most of the fat. Add the green onions/shallots and cook on med high heat until softened, about 1 minute. Add wine and bring to a boil, 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 and cook until chops are tender, about 15-20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reducing the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste. Spoon sauce over chops and serve.
Pork Chops with Dijon Sauce
1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops, preferably bone in, about 1-1/4 inches thick (ours were thinner than this and it still turned out fine--just reduce the cooking time, obviously)
Salt
Freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken stock (I wouldn't use bouillon for this--use store-bought if you don't have homemade)
1/2 cup heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional - I used dry and halved the amount)
- Melt the butter and oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly
- Remove chops from the pan and pour off most of the fat. Add the green onions/shallots and cook on med high heat until softened, about 1 minute. Add wine and bring to a boil, 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 and cook until chops are tender, about 15-20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reducing the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste. Spoon sauce over chops and serve.
