Berkshire Bone-in Pork Chops with Dijon Sauce
This recipe originates in the Burgundy region of France, where pork chops are traditionally served in a sauce made with mustard, cream and white wine. Simple, but delicious!
Preparation time: 35 minutes
1 tablespoon butter
1 tablespoon vegetable oil
4 (1 ¼-inch-thick) Berkshire Bone-in Pork Chops
Salt and freshly ground black pepper
¼ cup chopped green onions or shallots
½ cup dry white wine
¾ cup chicken or veal stock
½ cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)
- Melt butter in the oil in a large deep skillet over high heat.
- Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat.
- Add green onions or shallots and cook over medium-high heat until softened, about 1 minute.
- Add wine and bring to a boil, scraping brown bits off the bottom.
- Stir in the stock and return chops to the pan. Bring the sauce to a simmer; cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm.
- Raise the heat and boil pan juices to reduce by half, about 2 minutes.
- Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired.
- Immediately spoon sauce over the chops and serve.
Recipe source: New York Times