Pork chops, though thick, can be sauteed quickly in a hot pan. Let them sit undisturbed in the pan so they can develop a nice brown crust. the shallot sauce made from the pan drippings carries a lot of flavor, so that only a few spoonfuls will dramatically enhance the dish.
Season the chops: Sprinkle both sides of the pork chops generously with salt and pepper.
Saute the chops: Choose a frying pan large enough to hold the chops in a single layer. Place the pan over medium-high heat and warm the oil. Add the chops and saute until browned on the first side, about 2 minutes. Turn and saute until browned on the second side, about 2 minutes longer. reduce the heat to medium and cover the pan. Cook for 3 minutes, then uncover the pan and turn the chops. Cover and cook on the other side until the chops are firm but not hard when pressed with a fingertip, about 3 minutes longer. Transfer the chops to a warmed platter.
Make the pan sauce: pour off the fat from the pan. Place the pan over medium heat and add 1 tbsp of the butter. Add the shallot and saute, stirring often, until it softens, about 1 minute. raise the heat to high, add the stock, and deglaze the pan, scraping the bottom with a wooden spoon to dislodge any browned bits. Let boil until the sauce is reduced by about one-third, about 3 minutes. remove the pan from the heat. Cut the remaining 2 tbsp butter into small cubes. Add the cubes to and whisk until the butter melts and lightly thickens the sauce. Taste and adjust with more salt and pepper. Spoon the sauce evenly over the pork chops on the platter and serve at once.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 141 | ||
Calories from Fat: 141 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 40.4mg | 1 % | |
Potassium 15.1mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 141
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