Sautéed Pork Chops

Submitted by LucyS-D

"The pork is cooked fast over high heat and finished with a tomato/mustard sauce."

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 8 pork chops
• Serves: 8

ingredients

• 8 pork chops, 1/2 inch thick
• salt & freshly ground black pepper
• 2 tablespoons vegetable oil
• 1⁄2 cup onion, minced
• 6 tablespoons dry white wine
• 1 teaspoon dry white wine
• 2 tablespoons red wine vinegar
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon cornstarch
• 1 tablespoon Dijon mustard

directions

1. Season the pork chops with salt and pepper. Heat oil in a skillet over high heat. Cook chops until well browned, about 5 minutes. Turn chops and cook on the other side another 5 to 6 minutes. Remove to a warm serving platter.
2. Pour off most of the fat from the skillet. Add the onions and cook 3 minutes. Add 6 tablespoons of the wine and the vinegar. Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. Add chicken broth and tomato sauce, stirring to blend. Cook 5 minutes. Combine cornstarch with 1 tsp wine. Stir into sauce. Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper. Heat sauce, but do not boil.
3. Serve.

Reviews

[Eva K.]

I didn’t have white wine so I used more chicken broth. My pork chops were thick and took a little bit longer to cook but they were good.

 

[Nif_H]

I gave this 4 stars because the pork chops almost burned over the high heat, but I caught them in time and the sauce is very good. I recommend cooking them on medium, but besides that, this recipe is very good! I used thick chops and a grainy Dijon mustard. Made for 1,2,3 Tag. Thanks!

 

[tracybags]

Really lovely and very easy to make. I used a red onion, a tablespoon extra wine (to finish off the bottle) and I left out the mustard because the kids don't like it and it was still really tasty. Kept the pork sitting in the sauce on a very low heat for a good half hour (because I was late with my veggies) but the meat was gorgeous! Thanks very much for posting.