Pork Chops with Dijon Sauce
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We found this recipe in a New York Times Sunday Magazine over a year ago and have prepared it several times since. The Dijon cream sauce perfectly complements the pork. Goes well with new potatoes and green beens.
Pork Chops with Dijon Sauce Recipe
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Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 4 center-cut rib or loin pork chops, bone in (preferred), about 1 1/4 inch thick
- Salt
- Freshly ground black pepper
- 1/4 cup chopped green onions or shallots
- 1/2 cup dry white wine
- 3/4 cup chicken stock*
- 1/2 cup heavy cream
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped parsley (optional)
*If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.
Method
1 Melt the butter in the 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.
2 Remove chops from the pan and pour off most of the fat. Add the green onions or 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 to 20 minutes.
3 Remove the chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reduce 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.
Serves 4.
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We had this tonight. It was quite tasty and very easy. Thanks!