Master recipe for sauted pork chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork chops; 1\" thick center loin or rib cuts patted dry | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Vegetable oil |
| 2 | larges | Shallots minced, (1/4 cup) |
| 1 | medium | Garlic clove; minced |
| ⅓ | cup | Dry white wine OR |
| ¼ | cup | Dry vermouth |
| ½ | cup | Chicken stock |
| 2 | tablespoons | To 3 tb butter softened |
| 1 | small | Lemon wedge |
Directions
1. Season pork chops with salt and pepper. Melt 1 tablespoon butter in a 10- to 12-inch skillet over medium-high heat. Add oil; swirl skillet occasionally until fat turns nut brown and just begins to smoke.
2. Lay pork chops in skillet, bony side facing toward center of skillet; saut‚ until browned on one side, about 1 minute. Reduce heat to medium; cover and cook until firm but not hard when pressed with a finger, about 5 minutes longer. Transfer chops to a plate; set aside in a warm spot while preparing sauce.
3. Spoon all but 1 tablespoon of fat from skillet. Add shallots; saut‚ until softened, about 1 minute. Add garlic; saut‚ until fragrant, about 30 seconds. Add wine; boil until reduced by half, about 1 minute, scraping skillet with wooden spoon to dislodge browned bits.
Pour in stock and accumulated juices from around chops; boil to a thin syrupy texture (about ⅓ cup), 2 to 3 minutes. Off heat, scatter butter pieces over sauce; swirl skillet until butter melts and sauce thickens slightly. Squeeze a few drops of lemon juice over sauce and swirl in. Adjust seasonings. Spoon over chops and serve.
Cook's Illustrated September/October 1994 Submitted By DIANE LAZARUS On 12-27-94