Master recipe for saut‚ed pork chops

4 servings

Ingredients

Quantity Ingredient
4 Pork chops; 1\" thick center loin or rib cuts patted dry
½ teaspoon Salt
½ teaspoon Pepper
1 tablespoon Butter
1 tablespoon Vegetable oil
2 larges Shallots minced, (1/4 cup)
1 medium Garlic clove; minced
⅓ cup Dry white wine OR
¼ cup Dry vermouth
½ cup Chicken stock
2 tablespoons To 3 tb butter softened
1 small Lemon wedge

Directions

1. Season pork chops with salt and pepper. Melt 1 tablespoon butter in a 10- to 12-inch skillet over medium-high heat. Add oil; swirl skillet occasionally until fat turns nut brown and just begins to smoke.

2. Lay pork chops in skillet, bony side facing toward center of skillet; saut‚ until browned on one side, about 1 minute. Reduce heat to medium; cover and cook until firm but not hard when pressed with a finger, about 5 minutes longer. Transfer chops to a plate; set aside in a warm spot while preparing sauce.

3. Spoon all but 1 tablespoon of fat from skillet. Add shallots; saut‚ until softened, about 1 minute. Add garlic; saut‚ until fragrant, about 30 seconds. Add wine; boil until reduced by half, about 1 minute, scraping skillet with wooden spoon to dislodge browned bits.

Pour in stock and accumulated juices from around chops; boil to a thin syrupy texture (about ⅓ cup), 2 to 3 minutes. Off heat, scatter butter pieces over sauce; swirl skillet until butter melts and sauce thickens slightly. Squeeze a few drops of lemon juice over sauce and swirl in. Adjust seasonings. Spoon over chops and serve.

Cook's Illustrated September/October 1994 Submitted By DIANE LAZARUS On 12-27-94

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