My favorite way to do pork chops. Demi-glace is not necessary, but it makes a big difference.
Let your chops come towards room temp - I like to go all the way, germaphobes may want to go less-so.
Med-high heat under a sautee pan. When it's hot, go in with the butter. Let it foam, you want it to brown a little bit. When it does, go in with your chops. Minutes per side is fairly useless because thickness and initial temperature will vary, but 3 (per side) is a decent starting point if this is the first time you've cooked chops. Once the chops have cooked on both sides, remove to a plate. Remember that they will keep cooking while resting. Do not tent. Do not cook good pork until it's way past well-done or the food police will arrest you.
The next stage is making the sauce. Have your mise en place, this will go quickly. If the rest of your meal is not ready yet, wait until it is to do this.
In the hot pan, still over med-high heat, throw in some more butter, then go in with your shallots. 2 mins later, throw in your garlic. 30 seconds later, deglaze with white wine. Stir hard. Go in with your stock next - a little more stock than wine usually maintains a good balance. Let it reduce for a few minutes. Then cream it. Let it come back to temperature. Demi-glace. Let it come back to temperature. Parsley, and another knob of butter is nice here too. Plate your chops, pour your sauce over, and devour.
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Serving Size: 1 Serving (1164g) | ||
Recipe Makes: 2 | ||
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Calories: 686 | ||
Calories from Fat: 266 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 166.1mg | 51 % | |
Sodium 1485mg | 51 % | |
Potassium 1718.3mg | 45 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 34g | ||
Protein 65.6g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 686
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