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.

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.


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

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

  3. This sounds yummy!