Sauteed Pork Chops
Yield
2 servingsPrep
5 minCook
30 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pork chops
loin or rib |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
shallots
minced |
*
|
| ¼ | cup |
white wine
dry |
*
|
| ½ | cup |
stock
|
|
| 1 | teaspoon |
tomato paste
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | cup |
pickles, sour
julienned |
* |
| 1 | x |
butter
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pork chops
loin or rib |
*
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
shallots
minced |
*
|
| 59 | ml |
white wine
dry |
*
|
| 118 | ml |
stock
|
|
| 5 | ml |
tomato paste
|
|
| 5 | ml |
dijon mustard
|
|
| 59 | ml |
pickles, sour
julienned |
* |
| 1 | x |
butter
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Trim pork chops of outer fat, leaving only a ¼ inch layer.
Sprinkle with salt.
In a nonstick skillet heat oil; brown chops on both sides, then cook, uncovered, turning frequently for 20 minutes or until cooked through.
Transfer to a platter.
Pour off all but a tablespoon of fat from skillet.
Add shallots and sauté for a couple of minutes or until soft.
Add wine and stir to dissolve brown particles.
Stir in tomato paste, mustard and broth. Boil down until nicely thick.
Stir in pickles and finish with butter if you wish; season with salt and pepper.
Pour over pork chops.
