by melissav
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my 41 recipes »
melissav's Notes:
Expand4 Pork Chops, bone in, about 1 inch thick Ask a question about this ingredient
3/4 cups Champagne Vinegar Ask a question about this ingredient
1/2 cup Chicken Stock or Broth Ask a question about this ingredient
1 tablespoon Honey Ask a question about this ingredient
2 Sage Leaves Ask a question about this ingredient
2 tablespoons Grapeseed Oil (or Canola Oil) Ask a question about this ingredient
3/4 cups Shallots, thinly sliced Ask a question about this ingredient
2 Cloves Garlic, minced or pressed Ask a question about this ingredient
3/4 cups Champagne or Sparkling Wine Ask a question about this ingredient
1/2 teaspoon Ground Coriander Ask a question about this ingredient
1 teaspoon Whole Grain Dijon Mustard Ask a question about this ingredient
1/3 cup Creme Fraiche Ask a question about this ingredient
1 tablespoon Chives, chopped Ask a question about this ingredient
1 tablespoon Parsley, chopped Ask a question about this ingredient
Salt each pork chop with 1 teaspoon salt each and place on a wire rack set on top of a baking sheet. Let stand unrefrigerated for at least 45 minutes.
Ask a question about this stepMeanwhile, in a small saucepan, bring the champagne vinegar, chicken stock, sage leaves, and honey to a boil. Reduce heat and simmer until reduced to 1/2 cup - approximately 25-30 minutes. Remove sage leaves and set aside the reduced mixture.
Ask a question about this stepPreheat oven to 275 degrees. Put the baking sheet/wire rack in the oven and cook the pork chops until a thermometer inserted into the center of the chop registers 115 degrees, approximately 25-30 minutes. Remove from oven.
Ask a question about this stepPlace a large skillet with grapeseed oil over high heat until smoking. Sear the chops until golden on each side about 2-3 minutes per side. Then stand up and sear the non-bone edge. Remove the pork chops to a plate once cooked through to your liking and loosely tent with foil [Note: if you can't fit all 4 pork chops in one skillet, do not crowd - simply cook in two batches using 1 TB oil for each batch.
Ask a question about this stepThere should be about 1 TB oil remaining in the pan. You can add additional grapeseed oil if necessary to reach approximately 1 TB. Turn the heat down to medium high and add the shallots, garlic, and a sprinkle of salt and saute until golden. Reduce heat to medium and deglaze the pan with the champagne and let it reduce down. Then add the reduced champagne vinegar mixture, the coriander, and the mustard and let it reduce for a few minutes. Add the creme fraiche and the chives and parsley. Let it cook for 1-2 minutes. Add salt and pepper to taste.
Ask a question about this stepReturn the chops to the pan and quickly coat in the sauce. Plate each chop, topping with a generous scoop of shallots and sauce.
Ask a question about this stepIf you didn't already finish off the champagne, enjoy the remainder with dessert or a nice piece of oozy cheese.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
