Recipe for Master Recipe For Saut‚ed Pork Chops

Ingredients

4 pork chops; 1 thick center loin or ri
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 tablespoon vegetable oil
2 large shallots minced, (1/4 cup)
1 medium garlic clove; minced
1/3 cup dry white wine or
1/4 cup dry vermouth
1/2 cup chicken stock
2 tablespoon to 3 tb butter softened
1 small lemon wedge

Instructions

1. Season pork chops with salt and pepper. Melt 1 tablespoon butter in a 10- to 12-inch skillet over medium-high heat. Add oil; swirl skillet occasionally until fat turns nut brown and just begins to smoke.

2. Lay pork chops in skillet, bony side facing toward center of skillet; saut‚ until browned on one side, about 1 minute. Reduce heat to medium; cover and cook until firm but not hard when pressed with a finger, about 5 minutes longer. Transfer chops to a plate; set aside in a warm spot while preparing sauce.

3. Spoon all but 1 tablespoon of fat from skillet. Add shallots; saut‚ until softened, about 1 minute. Add garlic; saut‚ until fragrant, about 30 seconds. Add wine; boil until reduced by half, about 1 minute, scraping skillet with wooden spoon to dislodge browned bits. Pour in stock and accumulated juices from around chops; boil to a thin syrupy texture (about 1/3 cup), 2 to 3 minutes. Off heat, scatter butter pieces over sauce; swirl skillet until butter melts and sauce thickens slightly. Squeeze a few drops of lemon juice over sauce and swirl in. Adjust seasonings. Spoon over chops and serve.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here