Shallot Gravy Pork Chops tastes best with white wine in the sauce. I have also made this recipe with red wine, beef and chicken broth. I really enjoy making different sauces and putting them over pork.
I found this recipe in my Taste of Home Healthy Cooking 2012 Annual Recipes Cookbook.
Stove Top
Recipe serves: 4
Serving size: 1 pork chop
Total time: 25 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
olive oil
-
dijon mustard
Grocery
-
1 small onion
-
4 shallots
-
1 garlic clove
-
4 pork chops
-
14.5 oz beef broth
-
white wine
**Omit if you don't like cooking with wine
Let's prep!
Ingredients
Prep
Ingredients
| 4 boneless pork loin chops |
| 2 teaspoons black pepper |
| 1 teaspoon kosher salt |
| 4 teaspoons olive oil |
| 1 small onion |
| 4 shallots |
| 1 cup reduced beef broth |
| 1/2 cup white wine/beef broth |
| 2 tablespoons dijon mustard |
Prep
- Gather all of your ingredients and measuring tools.
- Season each side of the pork chop with 1/2 teaspoon of black pepper and 1/4 teaspoon of kosher salt.
- In a small prep bowl add:
- 1 small onion, finely chopped
- 4 shallots, finely chopped
- Place in a measuring cup:
- 1 cup beef broth
- 1/2 cup white wine (or broth)
Let's cook!
- Complete prep from prep tab above.
- Heat 2 teaspoons of olive oil and sear pork chops on each side for 2 minutes. Remove and keep warm.
- Add 2 teaspoons of olive oil and onions to the skillet and brown until tender.
- Add the broth and wine stirring the brown bits off the bottom of the pan. Simmer for 2 – 4 minutes.
- Place the pork chops back in the pan and cover for 8 – 10 minutes until meat reaches 165°.
- Remove the chops and keep warm. Add 2 tablespoons of dijon mustard and boil for 8 – 10 minutes. The sauce will be nice and thick.
- Serve the sauce with the pork. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 4
