Hi All! So I’m starting to run low on recipe ideas and thought I’d start incorporating some guest bloggers featuring their favorite recipe!
This week we’ll kick things off with Tonya, The Bee Charmer. She says this recipe is surprisingly simple but comes across as a meal you slaved over. Great for dates, in-laws, small dinner parties…
Enjoy!
Pork Loin Chops with Red Wine Sauce
Chops
2-3 Pork Loin Chops, about 1 inch thick
Dijon Mustard
3 Tablespoon freshly ground black pepper
3 Tablespoon Olive Oil
Sauce
1 cup chicken stock
1 cup good red wine
2 Tablespoon softened, unsalted butter
2 Tablespoon flour
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1- Prepare pork loin chops by patting dry with paper towels and lightly salting both sides.
2- Coat each chop on both sides with dijon mustard and then press black pepper into mustard to fully coat all sides of chops.
3- Heat 3 Tablespoon olive oil over medium heat in deep sided skillet, preferably stainless steel.
4- When oil is hot, place pork chops in oil and cook for 5 minutes. Do not disturb the chops by moving them around. Just place them in the pan and let them sear.
5- Turn chops and cook for 5 more minutes on other side.
6- Remove the chops from pan and cover with aluminum foil. Let rest for 10 minutes.
7- Deglaze pan by adding chicken stock and wine.
8- Stir to remove all brown bits from the bottom of the pan.
9- Reduce heat and simmer until liquid is reduced by half.
10- When liquid is reduced, mix flour and butter together to make a roux and and whisk into liquid to thicken sauce.
11- Cook for several more minutes to cook out the flour taste and to desired thickness of sauce.
12- Salt and pepper to taste.
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