Tried something new tonight. Worked out rather well.
Pork Loin Chops with Wine and Mustard Sauce
Ingredients
4 Boneless loin chops, fat trimmed, 1” thick
2 Tbsp Olive Oil
1/2 cup White Wine
1 tsp minced Garlic
1/2 cup Chicken Stock
1 Tbsp Butter
Juice of 1 Lemon
1 tsp Worcestershire sauce
1 Tbsp Dijon Mustard
1 1/2 Tbsp Honey
Salt and Cracked Black Pepper to taste
Procedure
Season chops with salt and pepper. Heat skillet over medium high heat and add olive oil. Once hot, add chops and brown on both sides, about 4 minutes. Remove chops to a platter and cover to keep warm.
Add wine and garlic to skillet. Cook uncovered until wine is nearly evaporated, about 3 minutes. Once nearly evaporated, add chops back to pan along with any collected juice. Note: You can leave the chops in at this point if they are exceptionally thick. Just be careful as loin chops over-cook and become tough easily.
Reduce the heat to medium and add the chicken stock. Turn chop, then cover and cook for 10 minutes or until chops are done (they should be tender and firm, but not hard and dry). Internal temp will be 155-160 at this point. You’ll want to turn the chops once halfway through the cooking process.
Remove chops to platter and over. Let rest. Meanwhile, increase heat in skillet and bring pan mixture to boil. If pan mixture is too thin at this point, add a little more stock. Heat at boiling while scraping bottom of pan to release all stuck bits. Add the mustard, W. sauce, lemon, honey, and butter. Stir to incorporate, and cook 1-2 minutes to reduce a bit.
Plate chops and pour sauce of them. Serve immediately. When plating, be liberal with the sauce as it's nice to dip each bite of pork into it for more flavor.
Got a great deal on a whole loin, so I cut my own chops.
Brown the chops.
Reduce the wine and garlic, then add remaining sauce ingredients and cook for 10 minutes over medium heat, covered.
Plate with pan sauce.
Pork Loin Chops with Wine and Mustard Sauce
Ingredients
4 Boneless loin chops, fat trimmed, 1” thick
2 Tbsp Olive Oil
1/2 cup White Wine
1 tsp minced Garlic
1/2 cup Chicken Stock
1 Tbsp Butter
Juice of 1 Lemon
1 tsp Worcestershire sauce
1 Tbsp Dijon Mustard
1 1/2 Tbsp Honey
Salt and Cracked Black Pepper to taste
Procedure
Season chops with salt and pepper. Heat skillet over medium high heat and add olive oil. Once hot, add chops and brown on both sides, about 4 minutes. Remove chops to a platter and cover to keep warm.
Add wine and garlic to skillet. Cook uncovered until wine is nearly evaporated, about 3 minutes. Once nearly evaporated, add chops back to pan along with any collected juice. Note: You can leave the chops in at this point if they are exceptionally thick. Just be careful as loin chops over-cook and become tough easily.
Reduce the heat to medium and add the chicken stock. Turn chop, then cover and cook for 10 minutes or until chops are done (they should be tender and firm, but not hard and dry). Internal temp will be 155-160 at this point. You’ll want to turn the chops once halfway through the cooking process.
Remove chops to platter and over. Let rest. Meanwhile, increase heat in skillet and bring pan mixture to boil. If pan mixture is too thin at this point, add a little more stock. Heat at boiling while scraping bottom of pan to release all stuck bits. Add the mustard, W. sauce, lemon, honey, and butter. Stir to incorporate, and cook 1-2 minutes to reduce a bit.
Plate chops and pour sauce of them. Serve immediately. When plating, be liberal with the sauce as it's nice to dip each bite of pork into it for more flavor.
Got a great deal on a whole loin, so I cut my own chops.
Brown the chops.
Reduce the wine and garlic, then add remaining sauce ingredients and cook for 10 minutes over medium heat, covered.
Plate with pan sauce.
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