Pork + dijon = great combo. Throw in some white wine, shallots, and a touch of half & half and you’re in business. This recipe came from the NY Times and was a home run chez Neudeck.
Melt 1 tbsp butter in a large pan (I used my cast iron) and add in 4 pork chops, browning 2-3 min/side. Put the pork chops on a plate, pour off most of the fat, and add two minced shallots, cooking for about a minute of medium heat to soften them. Add 1/2 c. dry white wine and bring to a boil, deglazing the pan as the temp rises. Stir in 3/4 c. chicken stock and place the pork chops back in the pan. Reduce the heat so the sauce is just simmering, cover, and cook until the chops are cooked through (13-15 minutes if they’re boneless, more if they’re bone-in). Remove the chops to a warm platter; cover with foil to keep warm. Remove the chops and place them on a serving platter while you use their juices to get the sauce finished. Let the sauce reduce and then add 1/2 c. heavy cream/half and half (I used half and half and used a bit less than the recipe called for). Whisk whisk whisk til the sauce is reduced and emulsified. Immediately spoon over the pork chops, top with parsley, and serve.
I love an easy pan sauce. And a one-pan meal. Two things I love in one recipe? I have a feeling I’ll make it again.