Serves 4
30 min
Pork Chops with Wine Sauce
Recipe GLPR958070b1aaf493
Pan-seared pork chops with a classic French-inspired wine reduction sauce made with aromatic vegetables and chicken broth. The chops are seared until golden, then finished in a silky sauce of white wine, shallots, carrots, and celery. A simple, elegant main course that's ready in under 30 minutes.
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Ingredients
4 medium rib or loin pork chops
½ teaspoon sea salt or kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced shallots
2 tablespoons minced carrots
2 tablespoons minced celery
⅓ cup white wine
¾ cup chicken broth
1 tablespoon cold butter, cut into small pieces
Directions
Pat the pork chops dry with paper towels to remove any surface moisture. Season both sides evenly with sea salt and freshly ground black pepper.
Heat the olive oil and 1 tablespoon of butter in a large, heavy skillet over medium-high heat until the butter is melted and the pan is hot. Carefully place the pork chops in the skillet and sear for 3 to 4 minutes on the first side until golden brown. Flip and sear the other side for another 3 to 4 minutes until the external surface is well browned. Transfer the chops to a clean plate and tent loosely with foil to keep warm.
Reduce the heat to medium-low. Pour off all but about 1 tablespoon of the fat remaining in the skillet. Add the minced shallots, carrots, and celery to the skillet and sauté for 1 to 2 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the white wine and use a wooden spoon to deglaze the pan, scraping up all the flavorful brown bits stuck to the bottom of the skillet. Stir in the chicken broth and bring the mixture to a gentle simmer.
Allow the sauce to simmer until it has reduced by approximately half, which should take about 4 to 5 minutes. Return the pork chops to the skillet along with any accumulated juices from the plate. Spoon the sauce over the chops and simmer gently for 1 to 2 minutes, until the pork reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part, avoiding the bone.
Transfer the pork chops to a serving platter. Remove the skillet from the heat and add the cold butter pieces to the sauce, tilting and swirling the pan gently until the butter is fully incorporated and the sauce becomes silky and slightly thickened. Pour the sauce over the pork chops and serve immediately.
