Grilled pork chops with a mustard-shallot sauce that can be served on the side.

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Name: Mustard-Shallot Pork Chops
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4
Cuisine: American
Ingredients: 4 Bone-in pork chops 1 1/4 to 1 1/2 inches thick; Kosher Salt; Freshly ground pepper; 2 tablespoons Vegetable oil; 1 cup Dry white wine; 1/4 cup Shallots Finely chopped; 2 tablespoons Butter; 1 tablespoon Dijon mustard; Fresh parsley chopped

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INGREDIENTS

4 Bone-in pork chops ; 1 1/4 to 1 1/2 inches thick
Kosher Salt
Freshly ground pepper
2 tablespoons Vegetable oil
1 cup Dry white wine
1/4 cup Shallots ; Finely chopped
2 tablespoons Butter
1 tablespoon Dijon mustard
Fresh parsley ; chopped

INSTRUCTIONS

1. Season pork generously with salt and pepper. Place on a plate. Chill, uncovered, 2 hours.

2. Let pork stand at room temperature 30 minutes. Heat a heavy 12-inch skillet over medium-high.

3. Remove from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high. Add 2 pork chops. Cook 5 to 7 minutes or until a crust forms. Turn over and cook 5 to 7 minutes more or until done (145F).

4. Transfer meat to a plate; cover loosely with aluminum foil and keep warm. Repeat with remaining 2 pork chops, adding additional oil if necessary. Remove skillet from heat. Carefully add wine and shallot to skillet (mixture will spatter). Return to medium-high. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, 8 to 10 minutes or until reduced by about half and slightly thickened. Remove from heat. Whisk in butter and mustard.

5. Spoon sauce over pork to serve. Sprinkle with parsley.

NOTES

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Mustard-Shallot Pork Chops

4 Bone-in pork chops 1 1/4 to 1 1/2 inches thick
 Kosher Salt
 Freshly ground pepper
2 tablespoons Vegetable oil
1 cup Dry white wine
1/4 cup Shallots Finely chopped
2 tablespoons Butter
1 tablespoon Dijon mustard
 Fresh parsley chopped

1. Season pork generously with salt and pepper.  Place on a plate.  Chill, uncovered, 2 hours.
2. Let pork stand at room temperature 30 minutes.  Heat a heavy 12-inch skillet over medium-high.
3. Remove from heat; add oil.  Swirl to coat bottom of skillet.  Return to medium-high.  Add 2 pork chops.  Cook 5 to 7 minutes or until a crust forms.  Turn over and cook 5 to 7 minutes more or until done (145F).
4. Transfer meat to a plate; cover loosely with aluminum foil and keep warm.  Repeat with remaining 2 pork chops, adding additional oil if necessary.  Remove skillet from heat.  Carefully add wine and shallot to skillet (mixture will spatter).  Return to medium-high.  Bring to boiling, stirring to scrape up browned bits.  Boil gently, uncovered, 8 to 10 minutes or until reduced by about half and slightly thickened.  Remove from heat.  Whisk in butter and mustard.
5. Spoon sauce over pork to serve.  Sprinkle with parsley.

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 4 Servings

Calories: 457
Calories from Fat: 261 (57%)

Amt Per Serving		% DV

	Total Fat 29g	39 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 4.1g
Cholesterol 152.6mg		47 %
Sodium 233.2mg		8 %
Potassium 739.4mg		19 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.2g
Protein 41.7g		60 %
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.

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Calories per serving: 457

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