Pork Chops With White Wine And Shallots

1. 1

   Heat oil or butter in heavy 12-inch skillet over medium-high heat.

2. 2

   Arrange chops in pan without sides touching and saute on all sides until rich golden color, turning once; use wooden spoons or spatulas to turn so meat is not pierced.

3. 3

   Reduce heat to low; if using electric range, remove pan from direct heat until burner cools down and continue cooking chops, turning once, until they are semi-firm when pressed with finger, about 10 minutes per side; do not overcook.

4. 4

   Season with salt and freshly ground pepper. Transfer chops to ovenproof platter; tent with foil and set in 350u00b0 oven.

5. 5

   Pour off all but 1 tablespoon of fat from skillet. Place skillet over high heat.

6. 6

   Add 1/2 cup minced shallot and saute until softened, about 1 minute.

7. 7

   Stir in white wine and chicken stock.

8. 8

   Boil over high heat, stirring constantly and scraping up any browned bits clinging to bottom of pan, until reduced by 1/2.

9. 9

   Pour wine sauce over chops.

10. 10

    Sprinkle with either minced fresh chives or green onion tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.