Pork Chops With White Wine Pan Sauce

1. 1

   Season pork chops with salt and pepper.

2. 2

   Melt one tablespoon of butter over medium heat in a medium to large non-stick frying pan.

3. 3

   Cook pork chops 2-4 minutes per side, turning only once.

4. 4

   (Cooking times might vary a little - be careful not to cook them dry) Transfer pork chops to platter and cover to keep warm, reserving drippings in pan.

5. 5

   Add shallot.

6. 6

   Saute in drippings for about 30 seconds, then add chicken broth and wine.

7. 7

   Bring to a very gentle boil and reduce liquid to a 1/4 cup.

8. 8

   You can reduce it a little more if you are making it for two and like an especially creamy sauce, but don't reduce to less than 2 tablespoons.

9. 9

   Add heavy cream; stir in completely with a wooden spoon.

10. 10

    Add remaining butter, one tablespoon at a time, melting each tablespoon completely before adding the next.

11. 11

    Place one pork chop on each person's plate & top generously with sauce.

12. 12

    If you have extra sauce it tastes great on baked potatoes (with all the fixings, of course).

* Per serving · 4 servings · Values may vary.

No additional tips available.