Pork Chops

Yield:
4 servings
Level:
Easy
Ingredients
  • 4 pork chops 2 shallots, minced
  • 2 tablespoons olive oil 1/2 cup white wine
  • Salt 1/2 cup chicken stock
  • Pepper 1 tablespoon cold butter
Directions

Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove chops to a baking dish, cover with foil and bake for 20 minutes. Add shallots to skillet and cook for 1 minute. Add white wine and simmer until it becomes syrupy. Add chicken stock and season with salt and pepper. Return to a simmer and finish with tablespoon of cold butter


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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    22 Reviews
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    Nice but salty. I would suggest just a sprinkling of salt on the chops.
    This recipe was great last minute decision. My friends and I truly enjoyed the flavor. It was simple and delicious. I look forward to preparing this dish, again.
    Tasty, quick and easy to prepare at last minute.
    I really enjoyed the pork, I do agree that the sauce was salty, next time I make it I am going to ommit the salt. but over all it was a very simple (yet somewhat hard to follow) recipe!
    After reading the reviews, I too went light on the salt. Also, instead of using shallots, I used yellow onions and cooked the entire dish in the skillet. The chops were very tender and delicious. My kids asked for seconds!!!
    This was easy and a great starter sauce, but I felt it needed a little something. I browned the chops using pepper only after reading the "salty" comments. To the sauce I added 1 chopped garlic clove with the two shallots and roughly a teaspoon and a half of fresh chopped rosemary. I added 1/2 cup wine, low sodium chicken stock and to finish about 1/4 cup of heavy cream, omitting the butter. I thought a creamier sauce would be better and mellow out the flavor. Overall it made a quick meal with green beans and crispy potatoes (which by the way were left over baked potatoes I cut into wedges and pan fried. My 9 year old didn't like the sauce but both my husband and I liked it. I do prefer my meat to be brown and I find even with searing it, after baking its white again. Any suggestions? I do pat dry the meat before I sear it.
    This sauce was really good, little salty, I just need to trim the seasing a litlle, with the butter and the stock I do not think you need to add salt. I am going to try this again with red wine and beef stock to pour over my steaks.
    Had company coming over at last minute so I tried this recipe. It was quick and tasty. This makes a great base recipe.
    Made these with a little tweaking do to the simplicity of the sauce. Added some green pepper corns in brine and a little bit of cream to the sauce. Came out great!!! I think the problem with the recipe is that it doesn't state how thick a chop to use. I used chops about 3/4 inch thick and the cooking time was just right.
    These were very easy to make, my first time making pork chops. I was a little confused as to what i was supposed to do with the sauce....i just ladeled it on top at the end, but it was all very simple and yummy.
    This is a good recipe, but I tweaked it a little by added two tablespoons of grey poupon. I also let the porkchops marinate in the same sauce before cooking them, I just made two batches of the sauce. Very juicy!
    We enjoyed this recipe. The pork chops I used were very lean, but turned out fairly tender. I brined them for a couple hours, so the tenderizing effect was minimal. Since they were brined I eliminated the salt before frying - glad I did. The shallots and wine were a good combination. Yummy shallots. Since there was salt in my chicken broth, I used a touch of salt but used salt-free butter. This recipe's easy to oversalt. I'd make this sauce again on pork or chicken. Good for an evening meal after work.
    I thought these where very good. The sauce is flavorful and easy to make . Great for when company comes to visit.
    Pork chops are fork tender when they're raw.
    I did not have shallots so I used a half sweet onion and minced two cloves of garlic. Did not cook the pork chops in the oven. But added them 5 minutes after adding the wine. Cooked them on a medium flame for about 15 minutes(covered) Then added the chicken stock. Turned the Pork Chops often and cooked till the pork chops were fork tender.
    Great base-line recipe. The sauce is very flavorful - not very complex, just the pork and the shallots. I'd probably add (at least) one more shallot - love those shallots! Also use a good quality, low-sodium broth to give more control over the salt content. The simplicity in the ingredients and flavor offers room for tweaking and adding your own personal touch.
    I added minced garlic and corn starch into the sauce. It turned out really well!!
    Really loved the simplicity in this recipe. Easy to prepare and fast. Pork Chops came out tender, juicy and flavorful. I used a roasting rub for extra flavor, but watch the salt.
    We loved it - my husband's one complaint was saltiness...which is a general issue for me in my cooking, but may also have been my choice in chicken stock..the sauce was simple, rich (but not overwhelming) and savory.
    This was a easy dish four our family to make and eat. I also liked the flavor. First time I cooked pork and my family loved it.
    This produces no frills pork chops. I thought the extra cooking time needed caused the chops to become dry. The steps also seem to be lacking a few key steps. Not a great outcome--a waste of good chops.
    I loved the ease and taste of these chops, however, it took nearly double the baking time.
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