This creamy sauce goes great together with both chicken and pork.
Pork Chops with Creamy Dijon Sauce
- 1 Tbsp butter or margarine
- 1 Tbsp olive oil
- 4 center-cut rib or loin pork chops boneless or bone-in
- Salt & freshly ground black pepper
- 1/4 cup shallots or green onions chopped
- 1 cup dry white wine divided
- 3/4 cup GF chicken stock
- 3/4 cup heavy cream*
- 2 Tbsp GF Dijon mustard or regular mustard
- 1 Tbsp fresh parsley chopped
- Season pork chops with salt and pepper, then sear them in a hot skillet with the oil and butter for 2-3 minutes per side. Set aside.
- Add another tablespoon of oil to skillet and sauté shallots until softened. Add 1/2 cup of the wine and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through, about 10 to 15 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm.
- Turn the heat to high, and add the remaining half cup of wine
- and boil the pan juices, reducing the liquid by half, about 3 minutes. Add cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste.
- Pour sauce over pork chops to serve.
[hr]FAQ: Is White Wine Gluten Free?