Recipes from the Collection of Mark and Danielle Hughes

Pork chops with wine sauce

Serves 4

4 medium rib or loin pork chops (see Note)
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced shallots
2 tablespoons minced carrots
2 tablespoons minced celery
1/3 cup white wine
3/4 cup chicken broth
1 tablespoon cold butter, cut up

Pat any moisture from the surface of the chops. Season with the salt and pepper.

Heat the oil and butter in a large, heavy skillet over medium high heat. Add the pork chops to the skillet and sear until both sides are nicely browned, about 3 to 4 minutes each side. Remove the chops from the skillet to a plate. Cover and keep warm.

Reduce the heat to low. Pour out all but 1 tablespoon of fat from the skillet. Add the shallots, carrots and celery and quickly saute for 1 to 2 minutes. Add the white wine and stir to deglaze the pan, scraping up the brown bits from the bottom.

Stir in the chicken broth. Bring the sauce to a simmer; cook until reduced by half.

Add the pork chops back into the skillet along with any drippings and simmer, spooning the juices over the chops as they cook, 1 to 2 minutes or until the chops are firm and just pink in the center. Remove the chops from the skillet.

Add the butter to the skillet, tilting the pan and swirling the butter until the sauce is slightly thickened. Serve each chop with a little sauce spooned over the top.

Note: Use medium (about 1-inch) or thick (about 1 1/2-inch) chops and adjust cooking time accordingly.

Per serving: 284 calories, 30g protein, 16g fat (7g saturated), 1g carbohydrate, 322mg sodium, 84mg cholesterol, 0g dietary fiber.

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