A great weeknight recipe! This is one of the quickest and easiest ways to cook pork chops. The quick pan-sauce made with a little chicken stock, white wine, mustard and capers adds deep flavor and elegance.
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
4pork loin chops
1Tbspolive oil
1tspchopped fresh thyme
salt and pepper
1shallot, peeled and diced
1clove garlic, minced
½cupdry white wine
½cupchicken stock
½cupwhipping cream
1Tbspcapers, chopped
1Tbspgrainy mustard (either Dijon or whole grain mustard)
2Tbspchopped fresh parsley
1
Preheat oven to 375°F (180°C).
Brush pork chops with oil.
2
Rub thyme over the chops and then season lightly with salt and pepper.
3
Heat a skillet over medium-high heat. Sear the chops on both sides and transfer to a baking dish. Place in the oven and cook for about 8-10 minutes.
4
While the chops are cooking, return the skillet to medium heat and add the garlic and shallot. Cook for about one minute, stirring constantly. Stir in the wine, stock and cream and bring to a boil. Add the capers and mustard. Season with salt and pepper to taste.
5
Continue to simmer. Stir in the parsley.
6
Remove the chops from the oven and pour the sauce over top.
1Tbspgrainy mustard (either Dijon or whole grain mustard)
2Tbspchopped fresh parsley
Directions
1
Preheat oven to 375°F (180°C).
Brush pork chops with oil.
2
Rub thyme over the chops and then season lightly with salt and pepper.
3
Heat a skillet over medium-high heat. Sear the chops on both sides and transfer to a baking dish. Place in the oven and cook for about 8-10 minutes.
4
While the chops are cooking, return the skillet to medium heat and add the garlic and shallot. Cook for about one minute, stirring constantly. Stir in the wine, stock and cream and bring to a boil. Add the capers and mustard. Season with salt and pepper to taste.
5
Continue to simmer. Stir in the parsley.
6
Remove the chops from the oven and pour the sauce over top.
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