This is a really good recipe I found here when searching for a good pork chop recipe a while ago. I tried it, and I loved it! I've made it quite a few times, but brought it back last week after quite a few months without it. I almost couldn't find it again! I thought I had it bookmarked, but I guess I didn't, I nearly panicked! But I found it, and now I can share it all with you :)
For this recipe, I used bone-in pork chops this time, and the only problem I found was trying to fit them all in the pan. I ended up cooking in two batches! Also, this time I didn't have any white wine to cook with, which is unlike me, so just didn't use it. I found the sauce wasn't quite as good, but I made my veggie broth with white wine, so that's the broth I used. Like I said, not quite as good as the original, but still good.
24 ounce boneless pork chops 2 T butter 1/4 c diced onion 1 glove garlic, crushed 1/3 c dry white wine 1/2 c chicken stock 1 t dijon mustard 1/2 c cream 2 t sage
- Salt and pepper pork loins. Heat pan to medium, melt butter and add chops. it should sizzle, not smoke.
- cook 3-4 minutes each side or until brown and cooked through. Remove and set aside.
- Add onion and cook 1 minute, scraping pan.
- Add garlic and saute another 30 seconds. Turn up heat and add wine. Cook until almost dry. Add stock and reduce by half.
- Add cream and mustard and cook until thickened. Stir in herbs and add chops back to the pan to warm.
For the asparagus, I just cut it up and put it in my small skillet with some olive oil and a seasoning blend. I think I've talked about this before. Heat on medium for about 12 minutes, it's perfect. This goes really well with the sauce from the pork chops.