by melissav
View
my 41 other recipes »
melissav's Notes:
Expand
4
Pork Chops, bone in, about 1 inch thick
Ask the
hotline about
this ingredient!
3/4 cups
Champagne Vinegar
Ask the
hotline about
this ingredient!
1/2 cup
Chicken Stock or Broth
Ask the
hotline about
this ingredient!
1 tablespoon
Honey
Ask the
hotline about
this ingredient!
2
Sage Leaves
Ask the
hotline about
this ingredient!
2 tablespoons
Grapeseed Oil (or Canola Oil)
Ask the
hotline about
this ingredient!
3/4 cups
Shallots, thinly sliced
Ask the
hotline about
this ingredient!
2
Cloves Garlic, minced or pressed
Ask the
hotline about
this ingredient!
3/4 cups
Champagne or Sparkling Wine
Ask the
hotline about
this ingredient!
1/2 teaspoon
Ground Coriander
Ask the
hotline about
this ingredient!
1 teaspoon
Whole Grain Dijon Mustard
Ask the
hotline about
this ingredient!
1/3 cup
Creme Fraiche
Ask the
hotline about
this ingredient!
1 tablespoon
Chives, chopped
Ask the
hotline about
this ingredient!
1 tablespoon
Parsley, chopped
Ask the
hotline 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 the hotline about this step!Meanwhile, 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 the hotline about this step!Preheat 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 the hotline about this step!Place 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 the hotline about this step!There 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 the hotline about this step!Return the chops to the pan and quickly coat in the sauce. Plate each chop, topping with a generous scoop of shallots and sauce.
Ask the hotline about this step!If you didn't already finish off the champagne, enjoy the remainder with dessert or a nice piece of oozy cheese.
Ask the hotline about this step!
