Sautéed Whey-Good Pork Chops with White Wine Pan Sauce
- Serves 4
This is a simple and fast recipe to use in Spring, Summer, Winter or Fall with our Whey-Good pork loin chops. Add a nice rice pilaf and some sautéed snap peas from The Gardens at James Ranch for a delicious meal!
- 4 Whey-Good pork loin or rib chops, patted dry with paper towels
- 1/2 tsp. table salt
- 1/2 tsp. ground black pepper
- 1 Tbl. unsalted butter
- 1 Tbl. vegetable oil
- 2 large shallots, minced (about 1/4 cup)
- 1 clove garlic, minced
- 1/3 cup dry white wine or 1/4 cup dry vermouth
- 1/2 cup homemade chicken stock or low-salt canned broth
- 2-3 Tbls. unsalted butter, cut into pieces and softened
- 1 lemon wedge, small
Instructions
- Season Whey-good pork chops with salt and pepper. Melt 1 tablespoon of butter in a 10 to 12-inch skillet over a strong medium-high heat. Add oil; swirl skillet occasionally until fat turns nut brown and just begins to smoke.
- Lay pork chops in skillet, bony side facing toward center of skillet; saute until browned on one side, about 1 minute. Turn chops with tongs and saute until browned on other side, about 1 minute. Reduce heat to medium; cover and cook chops 4 minutes. Turn chops; cover and cook until firm but not hard when pressed with a finger, about 5 minutes longer. Transfer chops to a plate; set aside in a warm spot while preparing sauce.
- Spoon all but 1 tablespoon of fat from skillet. Add shallots; sauté until softened, about 1 minute. Add garlic; sauté until fragrant, about 30 seconds. Add wine; boil until reduced by half, about 1 minute, scraping skillet with wooden spoon to dislodge brown bits. Pour in stock and accumulated juices from around chops; boil to a thin syrupy texture (about 1/3 cup), 2 to 3 minutes. Off heat, scatter butter pieces over sauce; swirl skillet until butter melts and sauce thickens slightly.
- Squeeze a few drops of lemon juice over sauce and swirl in. Adjust seasonings. Spoon over chops and serve.
