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Pork chops with wine sauce

Time 30 minutes
Yields Serves 4
Pork chops with wine sauce
(Bryan Chan / Los Angeles Times)
1

Pat any moisture from the surface of the chops. Season with the salt and pepper.

2

Heat the oil and butter in a large, heavy skillet over medium high heat. Add the pork chops to the skillet and sear until both sides are nicely browned, about 3 to 4 minutes each side. Remove the chops from the skillet to a plate cover and keep warm.

3

Reduce the heat to low. Pour out all but 1 tablespoon of fat from the skillet. Add the shallots, carrots and celery and quickly saute for about 1 to 2 minutes. Add the white wine and stir to deglaze the pan, scraping up the brown bits from the bottom.

4

Stir in the chicken broth. Bring the sauce to a simmer; cook until reduced by half.

5

Add the pork chops back into the skillet along with any drippings and simmer, spooning the juices over the chops as they cook, 1 to 2 minutes or until the chops are firm and just pink in the center. Remove the chops from the skillet.

6

Add the butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Serve each chop with a little sauce spooned over the top.

Use medium (about 1-inch) or thick (about 1 1/2 -inch) chops and adjust cooking time accordingly.

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