Pork Chops with Dijon SauceFeatured by Mahoney in the Pinot Noir Wine Club.
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)
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.