Pork Chops Dijonnaise

Recipe by spatchcock
READY IN: 45mins
YIELD: 4 chops


  • 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)


  • 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.