4.5/5
(2 Votes)
Ingredients
- 1 medium shallot
- four 1/2-inch-thick boneless pork loin chops (about 1 pound total)
- 1 tablespoon vegetable oil
- 1/2 cup dry white wine
- 2 teaspoons whole-grain mustard
- 3/4 cup veal stock (6 fluid ounces)
- 1 teaspoon unsalted butter
Preparation
Step 1
Finely chop shallot. Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and saut頰ork until just cooked through, about 4 minutes on each side. Transfer pork to a warm platter and keep warm, covered.
Pour off all but 2 teaspoons fat from skillet and saut頳hallot, stirring, 15 seconds. Add wine and simmer until reduced by about half. Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes. Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.
Serve pork with sauce.
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