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Berkshire Bone-In Pork Chops with Dijon SauceBerkshire Bone-In Pork Chops with Dijon Sauce

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
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Berkshire Bone-In Pork Chops with Dijon Sauce
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
  1. Melt butter in the oil in a large deep skillet over high heat.
  2. 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.
  3. Remove chops to a platter and pour off most of the fat.
  4. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute.
  5. Add wine and bring to a boil, scraping brown bits off the bottom.
  6. 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.
  7. Remove the chops to a warm platter; cover with foil to keep warm.
  8. Raise the heat and boil pan juices to reduce by half, about 2 minutes.
  9. 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.
  10. Immediately spoon sauce over the chops and serve.
0 minutes
Prep Time
35 minutes
Cook Time
4
Servings

Directions

  1. Melt butter in the oil in a large deep skillet over high heat.
  2. 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.
  3. Remove chops to a platter and pour off most of the fat.
  4. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute.
  5. Add wine and bring to a boil, scraping brown bits off the bottom.
  6. 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.
  7. Remove the chops to a warm platter; cover with foil to keep warm.
  8. Raise the heat and boil pan juices to reduce by half, about 2 minutes.
  9. 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.
  10. Immediately spoon sauce over the chops and serve.