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Categories:Viewed: 29 - Published at: 2 years ago
Ingredients
- 1 medium shallot
- four 1/2-inch-thick boneless pork loin chops (about 1 pound total)
- 1 tablespoon vegetable oil
- 1/2 cup dry white wine
- 2 teaspoons whole-grain mustard
- 3/4 cup veal stock (6 fluid ounces)
- 1 teaspoon unsalted butter
Method
- Finely chop shallot.
- Pat pork dry and season with salt and pepper.
- In a skillet heat oil over moderately high heat until hot but not smoking and saute pork until just cooked through, about 4 minutes on each side.
- Transfer pork to a warm platter and keep warm, covered.
- Pour off all but 2 teaspoons fat from skillet and saute shallot, stirring, 15 seconds.
- Add wine and simmer until reduced by about half.
- Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes.
- Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.
- Serve pork with sauce.
