Pork Chops with Dijon Sauce

01Method

1. 1

   Pat the pork chops dry using paper towels, then season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the butter. Once the butter has melted and the fat is hot, lay the chops in the pan and sear for about 2 to 3 minutes per side until well browned. Lower the heat slightly if they colour too fast.

2. 2

   Transfer the seared chops to a plate and drain off most of the remaining fat from the pan. Add the shallots and cook over medium-high heat, stirring, until they soften, about 1 minute. Pour in half the wine and bring to a boil, scraping up any browned bits stuck to the bottom of the pan.

3. 3

   Stir in the chicken stock, then nestle the chops back into the pan. Bring the liquid to a gentle simmer, reduce the heat, cover, and cook until the chops reach an internal temperature of 145°F, approximately 10 to 15 minutes.

4. 4

   Move the cooked chops to a warm serving platter and tent loosely with foil. Pour the remaining wine into the pan and raise the heat to high. Let the pan juices boil and reduce by half, about 3 minutes.

5. 5

   Add the heavy cream and continue boiling for another 3 minutes until the sauce thickens enough that a spoon dragged across the pan leaves a clear trail. Take the pan off the heat, then whisk in the Dijon mustard and parsley, adjusting mustard to taste. Spoon the sauce onto plates, set the chops on top, and serve immediately.