Sautéed Pork Chops

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Sautéed Pork Chops
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Sautéed Pork Chops

Added by: on Jan 11th, 2011
In recent years, pork chops have become so lean that they dry out easily ifyou overcook them even slightly. Fattier shoulder chops will stay moister than leaner - and more expensive - rib and loin chops, but they taste best when braised, which softens their tissues and releases their fat. Sautéing .. more >
Prep Time:
10 min
Cook Time:
15 min
Ready In:
25 min



Original Recipe Yield: 4 servings


  • 4 loin pork chops (or center-cut rib pork chops)
  • Salt
  • Pepper
  • 3 tablespoons olive oil
  • 1/3 cup dry white wine (or white vermouth)
  • 6 sour gherkins (drained and chopped to the consistency of relish)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon commercial meat glaze (or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water)
  • * 3 tablespoons butter (optional, if using the meat glaze or broth) (optional)
  • 1 tablespoon wine vinegar (or as needed)
Nutrition Facts
Sautéed Pork Chops

Servings Per Recipe: 4

Amount Per Serving

Calories: 113

  • Total Fat: 10.5 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 56.5 mg
  • Total Carbs: 0.9 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.2 g
  • Protein: 0.7 g

how is this calculated?

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* Optional


Sautéed Pork Chops


Ideally, french a rack and slice it into chops.

Sautéed Pork Chops


Put the chops on a hot grill or a hot grill pan. After 2 minutes, give them a 90-degree turn to make grid marks. Grill for 1 to 2 minutes longer.

Sautéed Pork Chops


Turn chops and grill on other side for about 2 minutes, then give them a 90-degree turn to make grill marks. Chops are done when firm to the touch and 130°F inside.

Sautéed Pork Chops


Serve the grilled chops with gherkin-mustard sauce.

Cooks' note:
Season the chops on both sides with salt and pepper and let come to room temperature.
In a sauté pan just large enough to hold the chops, heat the oil over high heat. When it ripples, add the chops and brown for about 3 minutes. Turn the heat down to medium and continue browning for about 1 minute longer. Turn the chops over, raise the heat to high, and brown for about 2 minutes more, or until the chops are firm to the touch or an instant-read thermometer inserted through the side to the center reads 130°F. Transfer the chops to a plate covered with paper towels and pat them with paper towels to blot away the cooked fat.
Pour the burned oil out of the pan, add the wine, and boil it down by about half, stirring and scraping the pan bottom with a wooden spoon to loosen any caramelized meat juices. Add the gherkins and mustard and the glaze with its soaking liquid, and boil the sauce until it takes on a lightly syrupy consistency. (If you haven't used the meat glaze, it will still turn syrupy, thickened by the mustard.) Whisk in the butter, season with salt and pepper, and add the vinegar. Taste and adjust the seasoning with vinegar, salt, and pepper.
Arrange the chops on warmed plates and spoon the sauce over the top.


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By: Mommy_loves_to_cook on Aug 8th, 2011

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