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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Pork Chops with Dijon Sauce

Mahoney


Ingredients

1 Tbs. butter
1 Tbs. olive oil
4 center-cut rib or loin pork chops, about 1
1/4 inch thick
salt and fresh ground pepper
1/4 cup chopped shallots or green onions
1 cup dry white wine
3/4 cup chicken stock
3/4 cup heavy cream
2 Tbs. Dijon mustard
1 Tbs. chopped parsley (optional)


Instructions

Pat the pork chops dry with paper towels. Sprinkle with 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 2-3 min. 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 green onions or shallots and cook them on med-high heat until softened (about 1 min.). 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 degree internal temp.), about 10-15 min. Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining ½ cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half (about 3 min.). Add the heavy cream and boil 3 min. more, until sauce reduces and thickens. Remove from the heat and whisk in the mustard and parsley. Place chops on a bed of sauce and serve.



    Suggested Pairings

  1. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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