Pork Chops With Ginger, Sauternes & Coarse Mustard

By chris5863

Ingredients

• 1/4 cup peeled and coarsely chopped fresh ginger
• 2 cups Sauternes or Muscat
• 2 cups chicken stock or high-quality low-sodium store-bought chicken broth
• Four 10-ounce bone-in center-cut pork chops, trimmed of fat
• Kosher salt
• Black pepper from a mill
• 1/4 cup canola or other neutral oil
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons grainy mustard
• 1/4 cup ( 1/2 stick) cold unsalted butter

Details

Adapted from sfgate.com

Preparation

Step 1

Put the ginger and Sauternes in a medium heavy-bottom saucepan, bring to a boil, reduce the heat to medium, and reduce, swirling, until it becomes caramelized and syrupy, about 15 minutes. Strain through a fine-mesh strainer set over a bowl and discard the ginger. Return the reduction to the pan and pour in the stock. Bring to a boil and reduce the sauce to 1 cup, about 30 minutes. Remove from the heat. (The sauce can be refrigerated in an airtight container for up to 24 hours.)
Preheat the oven to 400�.
Heat a large, heavy-bottomed, ovenproof saute pan over high heat until very hot. Season the pork chops generously with salt and pepper. Pour the oil into the hot pan, let it get hot, and add the chops. Brown the meat well, about 4 minutes per side. Drain and discard the oil, then place the pan in the oven for 5-7 minutes. Transfer the chops to a plate or platter and keep covered and warm while you finish the sauce.
Use a paper towel to carefully wipe any excess oil out of the saute pan. Return the pan to high heat, pour in the Sauternes reduction, and bring to a boil. Add the lemon juice and mustard, then whisk in the butter, 1 tablespoon at a time. Put a chop on each of 4 dinner plates and divide the sauce evenly among the servings, covering the chops. Serve immediately.