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
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.
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