| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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Le Cordon Bleu Winter (via Internet) |
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Attributes:
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Quick and Easy |
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Comments:
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This is a pretty quick and easy meal, but absolutely great in taste. Be sure to use a good brown stock for the best flavor and consistency in the sauce. |
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Serving Suggestions:
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Ingredients:
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4 pork chops cut from the rib, 6 oz each 8 fresh sage leaves 2 tbs. unsalted butter Oil, for cooking 2 shallots, finely chopped 2 tsp. light-colored honey Juice of 1/2 lemon 3/4 cup white wine 1-1/2 cups good brown stock 2 tbs. Dijon mustard |
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Instructions:
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1. Preheat oven to 350°F. Trim pork chops well and season with salt and pepper. Set aside four nicest sage leaves to garnish, finely shred the others. 2. Heat the butter and a tablespoon of oil in an ovenproof skillet. Brown the chops on both sides over medium heat, then transfer to the oven and roast for 15 minutes. 3. Once cooked, remove the chops from the pan; cover and keep warm. Add the shallots to the pan an cook over medium heat, without coloring, for 2-3 minutes, then add the honey and lemon juice and cook until the mixture is syrupy. 4. Add the wine, scraping the bottom of the pan well. Add the stock and simmer for 10-15 minutes, or until reduced in volume by half. Whisk in the mustard, being careful not to let the sauce boil. 5. Strain the sauce, mix in the shredded sage, and adjust the seasoning. Coat the warm chops with the sauce, garnish each with a sage leaf and serve immediately. |
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Related recipes:
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None |
2001-03-10