| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 4 pork chops 2 shallots, minced
- 2 tablespoons olive oil 1/2 cup white wine
- Salt 1/2 cup chicken stock
- Pepper 1 tablespoon cold butter
Instructions
- Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove chops to a baking dish, cover with foil and bake for 20 minutes. Add shallots to skillet and cook for 1 minute. Add white wine and simmer until it becomes syrupy. Add chicken stock and season with salt and pepper. Return to a simmer and finish with tablespoon of cold butter.
Reviews
Tried this today at the Garlic and it was amazing!!
Nice but salty. I would suggest just a sprinkling of salt on the chops.
This recipe was great last minute decision. My friends and I truly enjoyed the flavor. It was simple and delicious. I look forward to preparing this dish, again.
Tasty, quick and easy to prepare at last minute.
I really enjoyed the pork, I do agree that the sauce was salty, next time I make it I am going to ommit the salt. but over all it was a very simple (yet somewhat hard to follow) recipe!
After reading the reviews, I too went light on the salt. Also, instead of using shallots, I used yellow onions and cooked the entire dish in the skillet. The chops were very tender and delicious. My kids asked for seconds!!!
This was easy and a great starter sauce, but I felt it needed a little something. I browned the chops using pepper only after reading the “salty” comments. To the sauce I added 1 chopped garlic clove with the two shallots and roughly a teaspoon and a half of fresh chopped rosemary. I added 1/2 cup wine, low sodium chicken stock and to finish about 1/4 cup of heavy cream, omitting the butter. I thought a creamier sauce would be better and mellow out the flavor. Overall it made a quick meal with green beans and crispy potatoes (which by the way were left over baked potatoes I cut into wedges and pan fried. My 9 year old didn’t like the sauce but both my husband and I liked it. I do prefer my meat to be brown and I find even with searing it, after baking its white again. Any suggestions? I do pat dry the meat before I sear it.
This sauce was really good, little salty, I just need to trim the seasing a litlle, with the butter and the stock I do not think you need to add salt. I am going to try this again with red wine and beef stock to pour over my steaks.
Had company coming over at last minute so I tried this recipe. It was quick and tasty. This makes a great base recipe.
Made these with a little tweaking do to the simplicity of the sauce. Added some green pepper corns in brine and a little bit of cream to the sauce. Came out great!!! I think the problem with the recipe is that it doesn’t state how thick a chop to use. I used chops about 3/4 inch thick and the cooking time was just right.