Servings and Ingredients
|1 tbsp. Hy-Vee canola oil, plus additional oil if necessary|
|4 (8 oz each) America's Cut boneless pork chops, patted dry with paper towels|
|Hy-Vee salt and Hy-Vee pepper, to taste|
|1 shallot, chopped|
|½ c. dry white wine or Hy-Vee chicken broth|
|1 tsp. fresh thyme or 1/2 tsp dried thyme|
|1 tbsp. Hy-Vee butter|
Things To Grab
- Preheat oven to 400 degrees.
- Heat a large oven-proof skillet over medium-high heat. Add oil; swirl pan to coat the bottom. Season pork chops with salt and pepper and add to skillet. Cook about 4 minutes on each side or until each side is browned.
- Slide pan into the oven and roast until the internal temperature reaches 145 degrees, 15 to 20 minutes. Remove pork chops from pan and keep warm.
Place hot skillet over medium-high heat. If necessary, add additional oil to skillet. Add shallot and cook, stirring constantly, until softened, about 90 seconds. Be sure to scrape up any bits stuck to the bottom of the pan. Stir in wine and thyme and simmer, stirring frequently, until wine is reduced by half, about 3 minutes. Remove pan from heat and stir in butter. Season to taste with pepper. Serve pan sauce over pork chops.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 130g
- Sodium: 670mg
- Total Carbohydrates: 2g
- Protein: 47g
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