We had Sauteed Pork Chops with White Wine Pan Sauce last night and they were awesome. My husband gobbled them up. I served a side of Parmesan-garlic orecchiette pasta on the side. It was so good he said it was more like a Sunday dinner meal than a week night meal. Here's the recipe if you're interested.
SAUTÉED PORK CHOPS WITH WHITE WINE PAN SAUCE
4 (1-in. thick) center loin or
center rib pork chops, patted
dry with paper towels
½ tsp. salt
½ tsp. freshly ground black pepper
1 Tbsp. unsalted butter
1 Tbsp. vegetable oil
¼ cup minced shallots
1 medium garlic clove, minced
1/3 cup dry white wine or ¼ cup dry
½ cup chicken stock or low-sodium
2 to 3 Tbsp. unsalted butter, cut
into pieces and softened
1 small wedge lemon
Season pork chops with salt and pepper. Melt 1 tablespoon 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 shops in skillet, bony side facing toward center of skillet; sauté until browned on one side, about 1 minute. Turn chops with tongs and sauté 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 the fat from the 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 browned bits. Pour in stock and accumulated juices from around chops; boil to a thin syrupy texture (about ½ 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.
I used boneless pork loin chops and cooked them a little less. Yummy!