- 4
- 15 mins
4.5/5
(6 Votes)
Ingredients
- 1 tablespoon canola oil
- 4 (4-ounce) boneless center-cut pork chops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/3 cup minced shallots
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 1 fresh thyme sprig
- 1 1/2 tablespoons butter
Preparation
Step 1
1. Heat a large stainless steel skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan. Cook 4 minutes; turn and cook an additional 3 minutes or until done. Remove from pan.
2. Add shallots to pan; sauté 90 seconds. Add wine; cook 2 minutes or until reduced by half, scraping pan with a flat wooden spoon to loosen browned bits.
3. Add stock. Bring to a boil; cook 4 minutes or until reduced to 1/3 cup. Add thyme sprig. Remove from heat. Whisk in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter. Spoon sauce over chops.
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