Make Shall We Dine?
It's been a great week! Accomplished a lot at work, you have the best life partner in the world, kids did well in school, no major repairs needed in the house, yard work is done, house is clean as a whistle...time to reward yourself and relax. Oh, and one other thing, make yourself and family a delicious meal that will transport you to France with all it's charms. Throw on some French cafe music, open a bottle of wine and have fun in the kitchen! This simple dish, with delightful layers of flavor, fits the bill and won't disappoint!
Pork Chops with Dijon Sauce
Ingredients
1 tablespoon butter
1 tablespoon extra light olive oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in*
Kosher or Sea salt and freshly ground black pepper**
1/4 cup chopped shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock (low sodium)
1/2 cup heavy cream
1 tablespoons Dijon mustard (or more to taste)
1 tablespoon chopped tarragon (or dried)
Directions
Melt butter in the oil in a large deep skillet over high heat (the olive oil help to prevent the butter from burning too fast). Season chops with salt and pepper and add them, browning well, about 2 minutes a side, reducing the heat slightly if chops brown too quickly.
Remove chops to a platter and pour off of the fat. Add shallots and saute' 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. Reduce the sauce to a simmer, and cook until chops are tender, about 7 minutes, flipping the chops half way through. Remember, pork chops should have a slightly pink center for best flavor....Beware of the over cooked shoe leather pork chop!
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 tarragon. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
** Be gentle with the salt, you can always add a little more at the end if needed. The reduction of the pan juices with the addition of the Dijon mustard with result in a sauce that is already salted.....
Serve this dish with a crisp chilled green salad, roasted potatoes and lightly steamed asparagus spears with a lemon butter sauce.
* If you can prepare a little ahead to time, brining the pork chops will really enhance the flavor of the chops. Although not really necessary for this recipe, here is how that is done if you want to try.
Brine Cured Pork Chops
2-3 day preparation time
3/4 cup kosher salt
2/3 cup sugar
20 juniper berries
20 allspice berries
1 teaspoon whole black peppercorns
4 bay leaves
3 sprigs fresh thyme
3 sprigs fresh marjoram
Dissolve the salt and sugar in 1 gallon of warm water in a large bowl. In a mortar, slightly crush juniper and allspice berries and the peppercorns along with the bay leaves and herbs; add to the brine. When the brine is cool, add pork chops and completely submerge, putting weights on top of a plate if necessary. Refrigerate for at least 2 days and up to 3 days.
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