Pork Chops With Sauce Piquant
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tsps
Garlic (minced)4 tsps
Lime (fresh, minced)4 tsps
Sage (fresh, minced)1
Salt2 tbsps
Olive Oil1 tbsp
Unsalted Butter1 cup
Onion (minced)1 cup
White Wine (dry)1.5 cups
Beef Broth2 tbsps
Tomato Paste1 cup
Pitted Olives (sliced)2 tbsps
Capers (drained, chopped)2 tsps
Dijon Mustard2 tbsps
Parsley (fresh, minced)Directions:
1
In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste
2
Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight
3
Dredge the chops in the flour, shaking off excess
4
In a large skillet, heat the olive oil over moderately high heat
5
Add the chops and cook them from 1 to 2 minutes on each side or until brown
6
Drain fat and transfer the chops to a platter
7
Add the butter to the skillet and heat it until melted
8
Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened
9
Add the wine and reduce it by half
10
Add the beef broth and tomato paste and stir the sauce until it is well combined
11
Return the chops to the skillet and simmer, covered for 10 minutes or until tender
12
Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes
13
Stir in parsley
14
Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops