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Total Time
45mins
Prep 15 mins
Cook 30 mins

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Ingredients Nutrition

  • 4 center cut pork loin chops, ¾ to 1 inch
  • 14 cup flour
  • 1 tablespoon vegetable oil
  • 12 cup dry white burgundy
  • 2 tablespoons Dijon mustard
  • 1 tablespoon tomato puree
  • 2 tablespoons chopped chives, plus
  • 2 tablespoons slivered chives (to garnish)

Directions

  1. Lightly dredge chops in flour; shake off excess.
  2. In a large skillet, heat oil over medium-high heat.
  3. Add the chops and brown them, about 5 minutes per side.
  4. Season chops with the salt and pepper and transfer to a baking dish.
  5. Bake in 350-degree oven 15 minutes.
  6. Pour off fat from skillet.
  7. Add wine, mustard, tomato purée, and chopped chives to skillet.
  8. Stir sauce over medium heat, scraping up any browned pieces.
  9. Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
  10. Turn off heat.
  11. Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
  12. Return chops to oven to keep warm.
  13. Add juices that have accumulated in baking pan to sauce in the skillet.
  14. Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
  15. Top each chop with a few spoonfuls of sauce and garnish with chive slivers.
Most Helpful

5 5

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.