Berkshire Bone-In Pork Chops with Dijon Sauce
August 2, 2024
This recipe originates in the Burgundy region of France, where pork chops are traditionally served in a sauce made with mustard, cream and white wine. Simple, but delicious!
SERVINGS
4
PREP TIME
N/A
COOK TIME
35 min
Ingredients
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1tablespoon butter
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1tablespoon vegetable oil
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41 1/4-inch think Berkshire Bone-in Pork Chops
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Salt, to taste
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Freshly ground black pepper, to taste
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1/4cup chopped green onions or shallots
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1/2cup dry white wine
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3/4cup chicken or veal stock
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1/2cup heavy cream
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1tablespoon Dijon mustard (or more to taste)
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1tablespoon chopped parsley (optional
Directions
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1
Melt butter in the oil in a large deep skillet over high heat.
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2
Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
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3
Remove chops to a platter and pour off most of the fat.
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4
Add green onions or shallots and cook over medium-high heat until softened, about 1 minute.
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5
Add wine and bring to a boil, scraping brown bits off the bottom.
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6
Stir in the stock and return chops to the pan. Bring the sauce to a simmer; cover and cook until chops are tender, about 15 to 20 minutes.
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7
Remove the chops to a warm platter; cover with foil to keep warm.
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8
Raise the heat and boil pan juices to reduce by half, about 2 minutes.
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9
Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired.
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10
Immediately spoon sauce over the chops and serve.
Recipe source: New York Times