Prep 15 mins
Cook 30 mins
Posting in response to a request.
- 4 center cut pork loin chops, ¾ to 1 inch
- 1⁄4 cup flour
- 1 tablespoon vegetable oil
- 1⁄2 cup dry white burgundy
- 2 tablespoons Dijon mustard
- 1 tablespoon tomato puree
- 2 tablespoons chopped chives, plus
- 2 tablespoons slivered chives (to garnish)
- Lightly dredge chops in flour; shake off excess.
- In a large skillet, heat oil over medium-high heat.
- Add the chops and brown them, about 5 minutes per side.
- Season chops with the salt and pepper and transfer to a baking dish.
- Bake in 350-degree oven 15 minutes.
- Pour off fat from skillet.
- Add wine, mustard, tomato purée, and chopped chives to skillet.
- Stir sauce over medium heat, scraping up any browned pieces.
- Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
- Turn off heat.
- Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
- Return chops to oven to keep warm.
- Add juices that have accumulated in baking pan to sauce in the skillet.
- Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
- Top each chop with a few spoonfuls of sauce and garnish with chive slivers.
My 9-year-old daughter has recently announced, "Well, I don't really like meat", and tends to be suspicious of sauces. She asked for seconds, and for the leftovers to be packed in her lunch for school. I don't think I can give a better review than that. :) Instead of chops, we made it with medallions cut from a tenderloin, and substituted black pepper and lemon peel for the chives.