Although these weren’t the barbecue pork chops my kids asked for, I am confident in saying they enjoyed these just as much. Tender and tasty — these pork chops are a bit tangy, and pair perfectly with roasted potatoes.
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White Wine & Rosemary Pork Chops
Description
Tender and tasty — these pork chops are a bit tangy, and pair perfectly with roasted potatoes.
Ingredients
6 boneless pork chops
Salt and pepper
½ cup flour (put in its own bowl)
1 tablespoon butter
2 shallots, sliced
2 tablespoon garlic minced (about 6 cloves)
½ cup white wine
1 cup chicken stock
1 lemon, zested and juiced
1 ½ tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves
2 teaspoon Dijon mustard
½ teaspoon Kosher salt
½ teaspoon white pepper
Instructions
Preheat the oven to 400°. Season the pork chops with salt and pepper and dip in flour. In a
skillet, heat the oil until hot. Once the pan is hot, add the pork chops and press them evenly into the
pan, so that the entire bottom surface of the pork chops sear well. Cook for 2-3 minutes, or until they
are golden brown. Turn and brown the other side as well; again for 2-3 minutes. Carefully transfer the
skillet to the oven and bake until an instant-read thermometer reads 145°, about 7 minutes.
Remove and cover tightly with foil; allowing to rest for 10 minutes.
Meanwhile, add the shallots and garlic to a skillet and cook over low heat, until soft and
translucent. Add the wine, bring to a simmer over medium high heat; and reduce the liquid to 1/4 cup,
about 2 minutes. Then add the stock and reduce by half, about another 4- 5 minutes. Whisk in
the lemon zest and juice, rosemary, thyme, and mustard, salt, and white pepper until well
combined. Season with salt and white pepper. Transfer the chops to plates and top with the
sauce.
