Photo: Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes Recipe
Ingredients
- 4 medium red potatoes, unpeeled and quartered
- 4 peeled garlic cloves
- 1/2 cup sour cream
- 2 tablespoons freshly chopped parsley leaves
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 6 pork loin chops (about 5 ounces each)
- 1/4 cup chopped shallots
- 2 teaspoons dried thyme
- 1 teaspoon dried tarragon
- 1 cup sparkling wine or dry Champagne
- 1 tablespoon all-purpose flour
- 1 cup milk
Directions
Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.
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By bradel
York,PA
on May 04, 2013
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This is a delightful dinner. I followed the recipe exactly. For those that said the sauce was bland, I certainly can't agree. I allowed the sauce to thicken before I returned the chops to the pan. To the sauce, I did add 1 clove of garlic and it was delicious. I will definitely make this again.
By Dkfreeland
Charlotte, NC
on January 01, 2013
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I should preface this review by mentioning that I'm not one to follow a recipe verbatim, so like many of the reviewers here, I've doctored the recipe up a bit with my own touches. That said - a couple of notes to help improve others' success... 1. Cook times are approximate, depending on the thickness of the pork chops, the heat of your stove top, your cookware, etc. Use an instant read thermometer to determine whether the meat is done to your liking. 2. Do NOT use a coated non-stick pan for this recipe. Gravy flavor will be greatly enanced by the bits that are deglazed from the pan with the champagne. Without a proper deglaze, your gravy will be very bland and thus, the dish will also be bland. 3. Using a separate pan, create a rue with butter and flour, cooking it slightly for a couple minutes, before adding it to the champagne and herb mixture, to create a smooth, velvety gravy. And a pat of butter gives it a nice glisten and depth. Excellent way to use up leftover champagne!
By yukondubs
Seattle, wa
on December 08, 2012
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I made this the other night and it was great. I used marsala wine instead of white/champagne, it was great. Not bland at all. If yours was bland you probably made it wrong. I would make this in a heartbeat for anyone.
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