15 to 17 minutes
4 bone-in center cut pork loin chops, cut 3/4 to 1-inch thick
* Alessi Sea Salt
1/4 cup plus 1 teaspoon flour
2 medium shallots, finely chopped
1 tablespoon Da Vinci Olive Oil
2 tablespoons Alessi White Wine Vinegar
1/2 cup dry white wine
8 ounces H-E-B Whipping Cream (1 cup)
1 tablespoon Maille Dijon Mustard
Heat oven to 375 degrees.
Season chops on both sides with salt and pepper. Sprinkle 1/4 cup flour on a sheet of wax paper. Turn pork chops in flour to coat; shake off excess.
Heat oil in a 12-inch ovenproof skillet over Medium-High heat. Sear pork chops 2 minutes per side. Pour vinegar into skillet over chops. Remove from heat when vinegar has almost evaporated. Place shallots over bottom of skillet around pork chops.
Place skillet in oven; roast chops 5 to 7 minutes or until the internal temperature in the thickest part (not touching bone) reads 150 degrees. Remove chops to a plate; cover loosely to keep warm. Leave pan juices in skillet.
Place roasting skillet over Medium-High heat. Stir 1 teaspoon flour into pan juices; cook 1 minute. Gradually add wine, whisking constantly. Bring to a boil; boil 2 to 3 minutes until thickened. Stir in cream and mustard. Bring to a boil. Add pork chops and heat 1 minute.
No Nutritional Information Available
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