From Fall Comfort Food on Wednesday, October 7, 2020
4 bone-in center cut loin pork chops 2 tbsp unsalted butter 2 tbsp olive oil Kosher salt and ground black pepper Pan Sauce: ½ small onion, finely chopped ½ cup dry white wine ½ cup chicken stock ½ cup heavy cream
Instructions: Preheat oven to 400°. Season chops with salt and pepper and set aside to come to room temperature. Melt butter with oil in a large sauté pan over medium high heat. Add pork chops and sauté until browned. Turn chops and place in the oven until the center of the chops read 140° on an internal thermometer. Remove from pan to a warm platter and cover with foil. Pour off ½ of the fat, add onion and sauté over medium heat until softened but not browned. Increase the heat to medium high and add the wine and stock, bring to a boil and reduce by half. Add cream, reduce the heat to medium and bring to a rapid simmer until the sauce has thickened. Season to taste with salt and pepper.