Pork Chops Dijonnaise
Yield: 6 servings
Cook Time: About 25 minutes
Tips: Any cuts of pork chops can be used with this recipe (bone-in, boneless, thick or thin), though thick boneless cuts have less fat content and work nicely with the dijonaisse sauce.
Ingredients
- 6 medium pork chops
- 2 tablespoons butter, divided
- 2 shallots, diced
- 2 cloves garlic, minced
- 1/2 to 3/4 cup chopped bread and butter pickle chips
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 2 tablespoons Dijon mustard
- chopped parsley or cilantro for garnish (optional)
Directions
Preheat oven to 350°F.
Melt 1 1/2 tablespoons of the butter in a large skillet, then add pork chops and sautè until browned and almost done (about 5 minutes per side, depending on thickness of pork chops).
Melt 1 1/2 tablespoons of the butter in a large skillet, then add pork chops and sautè until browned and almost done (about 5 minutes per side, depending on thickness of pork chops).
Transfer pork chops to a baking dish and cover. (Do not clean skillet, as it will be used to make the dijonaisse sauce.) Bake pork chops for 15 minutes, or until cooked through. Drain off any excess fat and cover to keep warm.
Using a paper towel, lightly wipe any grease out of skillet used to brown pork chops, and remove and discard any obvious unwanted pieces from pork. (Note: Thick cut boneless pork chops might not leave much (if any) grease behind.) Add remaining 1/2 tablespoon butter in skillet and melt over medium heat. Add shallots and garlic, then reduce heat to low-medium and sauté briefly. Add chopped bread and butter pickles and wine, stirring to combine. Increase heat to medium-high and simmer mixture until a glaze forms (about 5 minutes). Stir in the whipping cream and mustard. Cook, stirring constantly, until the sauce becomes smooth and heated through (2-3 minutes).
Place pork chops on a serving platter or individual plates, then pour the sauce over the pork chops and top with chopped parsley or chopped cilantro as a garnish, if desired.
Using a paper towel, lightly wipe any grease out of skillet used to brown pork chops, and remove and discard any obvious unwanted pieces from pork. (Note: Thick cut boneless pork chops might not leave much (if any) grease behind.) Add remaining 1/2 tablespoon butter in skillet and melt over medium heat. Add shallots and garlic, then reduce heat to low-medium and sauté briefly. Add chopped bread and butter pickles and wine, stirring to combine. Increase heat to medium-high and simmer mixture until a glaze forms (about 5 minutes). Stir in the whipping cream and mustard. Cook, stirring constantly, until the sauce becomes smooth and heated through (2-3 minutes).
Place pork chops on a serving platter or individual plates, then pour the sauce over the pork chops and top with chopped parsley or chopped cilantro as a garnish, if desired.