Thursday, October 29, 2009

Pepper Pork Chops with Wine Sauce

This is a quick, easy recipe that would also be good with chicken or fish. This is a take on a Ellie Krieger recipe.

Ingredients:
4 boneless pork loin chops
dijon mustard
fresh cracked pepper
olive oil
1/2 cup low-sodium chicken broth
1/2 cup dry red or white wine
Kosher salt to taste

Spread a little dijon mustard on both sides of the pork chops and rub with black pepper, as much as you like. Heat the oil in a large skillet over medium-high heat. Cook the pork chops on both sides until browned and the inside is no longer pink, but still juicy, about 10 minutes total.

Transfer the meat to a plate and cover loosely with foil to keep warm. Add the broth and wine to the pan and cook over medium-high heat, scraping up any brown bits from the pan. Continue to cook until the sauce has reduced to about 1/2 cup, about 8 minutes. Pour the sauce over the meat, season with salt, and serve.

3 comments:

  1. Sounds delicious, we just had Italian breaded pork chops last night but we'll have to try this recipe sometime.

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  2. You could definitely substitute chicken or fish and use white wine. I used red with the pork.

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  3. This sounds yummy!

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