Wednesday, October 2, 2013

Garlic and Dijon Pork Chops

Pork chops are always on sale in one form or another, and its a lean cut of meat, so its something I try to keep around for a fast meal.

This sauce is zippy and light, but still comforting.

(lighting made it a interesting orange in the picture, haha)

Garlic and Dijon Pork Chops


4 pork chops
salt and pepper
1 tbsp butter
1 tbsp oil
8 big cloves of garlic, sliced
3/4 cup dry white (one of the mini sized bottles)
1 cup broth
1/2 cup plain greek yogurt
2 tbsp mustard
1 tbsp worcestershire sauce
2 shakes hot sauce
1 tbsp fresh chopped basil, parsley, chives, or green onions

Preheat large skillet on medium high heat

Add butter and oil.

Salt and pepper chops generously.

Place in hot pan and sear on both sides until browned. Remove from pan.

Add garlic and cook 2 minutes, stirring continuously

Add wine and scrap all the brown bits off. Add broth

Bring to boil. Lower heat to medium low and add pork chops. Cook until cooked through, 145 degrees internal. Thin pork chops would be about 5-7. Thick ones 7-10.

Remove chops and cover with tin foil.

Whisk together yogurt, mustard, worcestershire, hot sauce, and basil. Whisk into pan sauces.

Heat until bubbling. Simmer on a low temp for a few minutes until thickened. If not thick enough for your taste, scoop out some liquid, whisk with a tbsp corn starch, and whisk back into the sauce.

Spoon sauce over chops and serve.

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