A quick sauce to flavor those pork chops. This is country home cooking.
2 lb pork (4 pork chops or 2 tenderloins in medallions)
1⁄2 t salt
1⁄2 t pepper (freshly ground black pepper)
3 T butter (unsalted, softened)
1 T cooking oil (vegetable oil)
2 shallot (large, minced)
1 clv garlic (minced)
1⁄2 c broth (chicken broth or stock)
1⁄3 c wine (white wine)
1⁄2 c broth (chicken broth or chicken stock)
1 lemon (one small wedge)
- Salt and pepper your chops. Melt 1 tablespoon of the butter in a large skillet over a medium-high heat. Add the oil and swirl the pan until the fat turns a nut brown in color and just begins to smoke.
- Place the chops, bone side in the center, into the skillet. Cook 1 minute and flip, cook another 1-2 minutes. Reduce heat to a medium then cover and cook for an additional 4 minutes. Turn and cook for another 5 minutes. Remove from heat and place chops on a plate in a warm area.
- Remove fat from the skillet, reserving it for later. Spoon out 1 tablespoon of the fat, returning it to the skillet. Add shallots and saute for 1 minute, add garlic and saute for 30 seconds, until fragrant. Pour in the wine and boil until it has reduced to half, this takes about 1 minute. Make sure you scrape the skillet with a wooden spoon to remove any brown bits that are stuck to the bottom.
- Add the stock and any juices that has accumulated around your set aside chops. Boil this until it become a thin syrup. After 2-3 minutes, remove skillet from heat and add in 2 tablespoons of softened butter cut into pieces. Swirl skillet until the butter has melted and the sauce has thickened a bit. Squeeze in a few drops of the lemon juice, swirling the skillet to mix.
- Spoon over chops.