0 (0)

Categories: Healthy Eating, Mains

Pork chops with wine sauce

Pork chops with wine sauce
Bryan Chan / Los Angeles Times

So you're standing at the meat counter on your way home from work. The pork chops look terrific and they're priced right for a family dinner -- but how are you going to cook them? A frequent comment I hear ... Read more

Total time: 30 minutes | Serves 4
Note: Use medium (about 1-inch) or thick (about 1 1/2 -inch) chops and adjust cooking time accordingly.
  • 4 medium rib or loin pork chops
  • 1/2 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon minced shallots
  • 2 tablespoons minced carrots
  • 2 tablespoons minced celery
  • 1/3 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon cold butter, cut up

Step 1Pat any moisture from the surface of the chops. Season with the salt and pepper.

Step 2Heat the oil and butter in a large, heavy skillet over medium high heat. Add the pork chops to the skillet and sear until both sides are nicely browned, about 3 to 4 minutes each side. Remove the chops from the skillet to a plate cover and keep warm.

Step 3Reduce the heat to low. Pour out all but 1 tablespoon of fat from the skillet. Add the shallots, carrots and celery and quickly saute for about 1 to 2 minutes. Add the white wine and stir to deglaze the pan, scraping up the brown bits from the bottom.

Step 4Stir in the chicken broth. Bring the sauce to a simmer; cook until reduced by half.

Step 5Add the pork chops back into the skillet along with any drippings and simmer, spooning the juices over the chops as they cook, 1 to 2 minutes or until the chops are firm and just pink in the center. Remove the chops from the skillet.

Step 6Add the butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Serve each chop with a little sauce spooned over the top.

Each serving:
284 calories; 30 grams protein; 1 gram carbohydrates; 0 fiber; 16 grams fat; 7 grams saturated fat; 84 mg. cholesterol; 322 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Healthy Eating
Celeriac pasta with tomatoes and mint or basil
Farro salad with smoked chicken
Sizzling shrimp with garlic and hot pepper
Charcoal-grilled Sichuan beef with cilantro-shallot sauce