Berkshire Bone-In Pork Chops with Dijon Sauce
This recipe originates in the Burgundy region of France, where pork chops are traditionally served in a sauce made with mustard, cream and white wine. Simple, but delicious!
Recipe source: New York Times
Recipe source: New York Times
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Berkshire Bone-In Pork Chops with Dijon Sauce
0
Servings4
Cook Time35 Minutes
Ingredients
1 tablespoon butter
1 tablespoon neutral flavor cooking oil
4 - 1 1/4-inch think Berkshire Bone-in Pork Chops
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)
Directions
- Melt butter in the oil in a large deep skillet over high heat.
- Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat.
- Add green onions or shallots and cook over medium-high heat until softened, about 1 minute.
- Add wine and bring to a boil, scraping brown bits off the bottom.
- Stir in the stock and return chops to the pan. Bring the sauce to a simmer; cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm.
- Raise the heat and boil pan juices to reduce by half, about 2 minutes.
- Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired.
- Immediately spoon sauce over the chops and serve.
0 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
L&B Grapeseed Oil, 16.9 Ounce
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$4.99 was $5.49$0.30/oz
Berkwood Farms Berkshire Pork Bone-In Pork Rib Chops, 0.5 Pound
$8.00 avg/ea$15.99/lb
Alessi Sea Salt, 2.83 Ounce
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L&B Cracked Black Pepper, 1.7 Ounce
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Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Age restricted item
Barefoot California Sauvignon Blanc Wine, 1.5 Litre$12.99$8.66/l
Swanson Chicken Stock, 32 Ounce
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Essential Everyday Heavy Whipping Cream, 16 Ounce
$3.99$0.25/oz
Maille Originale Dijon Mustard, 7.5 Ounce
$6.89$0.92/oz
Curly Parsley Bunch, 1 Each
$1.99
Directions
- Melt butter in the oil in a large deep skillet over high heat.
- Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat.
- Add green onions or shallots and cook over medium-high heat until softened, about 1 minute.
- Add wine and bring to a boil, scraping brown bits off the bottom.
- Stir in the stock and return chops to the pan. Bring the sauce to a simmer; cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm.
- Raise the heat and boil pan juices to reduce by half, about 2 minutes.
- Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired.
- Immediately spoon sauce over the chops and serve.