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Sautéed Pork Chops

5

by: Allicia






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 pork chops is straightforward, and as is true with all white meats, there is an exact temperature at which the chops are perfect, 155°F. Beyond that they will toughen and dry out. All the variations on the sautéed pork chop theme have to do with what you do in the way of a pan sauce and whether you surround the chops with vegetables or fruits, included in or separate from the sauce. The variations are limitless, but the sauce here made with mustard and little pickles is tangy and bright and cuts through the richness of the chops. Makes 4 main-course servings.




ingredients

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serves: 4

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: 190

  • Total Fat: 19.2 g
  •     Saturated Fat: 6.9 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 23.1 mg
  • Sodium: 133.1 mg
  • Total Carbs: 0.9 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.3 g
  • Protein: 0.7 g
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preparation

a1b2f618be2ff58e02726b16eeeed298acf7a972.jpg 1.  Ideally, french a rack and slice it into chops.

2.  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.

3.  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.

4.  Serve the grilled chops with gherkin-mustard sauce.

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