Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Tuesday, December 13, 2011
We have a habit of publishing recipes on Steamy Kitchen that involve a boozy pan sauce. The three of us, Adam, Joanne and I all cook with a spatula in one hand and a glass of somethin’ in the other, and it’s just so easy to pour a little of that magic into the pan (oh hello, Salmon with Blackberry Brandy Sauce!)
Most of the time, the booze goes into the pan by purpose (Steak with Creamy Whisky Mushroom Sauce). Other times, after a quick taste test, we notice, “hmmmm….it’s missing something….” and in goes a splash of brandy (Garlic Brandy Prawns) and all is right in the world.
A creamy, white wine sauce is perfect with either chicken or pork – the white meats are delicate enough to let the nuances of white wine shine through.
Start by brushing each side of the pork chops with olive oil then season with salt.
Add the chops to a hot pan. Sear about 2 minutes on each side or until browned.
Remove the chops to a plate then add some butter, sliced mushrooms and onions to the pan. Cook 2-3 minutes or until soft.
Pour in the wine. When you choose the wine go for a dry white, something like a Chardonnay or Chablis.
Cook the wine, about 1 minute then add in some cream.
Add the pork chops back into the pan, turn heat to low and cover with aluminum foil.
Cook the pork chops until they reach somewhere between 145 and 150 degrees F.
Pork Chop with White Wine Sauce Recipe
A simple recipe for bone-in pork chops with a white wine pan sauce. Recipe and photos by Adam and Joanne.
Ingredients:4 bone-in pork chops, 3/4-inch thick
1 tablespoon olive oil
1 tablespoon salt
1 tablespoons butter
8 ounces sliced mushrooms
1 yellow onion, sliced
1/2 cup dry white wine (suggestion: Chardonnay or Chablis)
1/4 cup heavy cream
1)Brush both sides of each pork chop with olive oil and season with salt.
2)Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat, about 2 minutes. When hot, add the pork chops to the pan and let cook for 2-3 minutes, until browned. Flip and cook an additional 2 minutes.
3)Transfer pork chops to a plate, then add butter, mushrooms and onions to the hot pan. Sauté until onions are soft, 2-3 minutes.
4)Add wine and cook 1 minute until the wine reduces by half. Reduce heat then add cream, stir until the sauce comes together.
5)Turn heat to low, add pork chops back to the pan and cover with aluminum foil until done. Pork chops are done when the internal temperature is between 145 and 150 degrees F.
Pork Chops with Apricot Brandy Sauce (Steamy Kitchen)