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Monday, July 11, 2011

Pork Chops with Easy White Wine & Dijon Reduction

2 Pork chops
Vegetable oil
Seasoning salt
Kosher salt
Fresh ground pepper
1/2 onion, sliced
1/2 cup white wine
1-1/2 T. Dijon mustard (or to taste)
Fresh or dried thyme
Frozen peas

Preheat: 400F.

Heat a couple tablespoons of oil in a skillet over medium-high. Lightly season both sides of chops with salt, fresh-ground black pepper and seasoning salt. Place carefully into oil and cook at a good sizzle for 2-4 minutes on each side, depending on thickness. Don't move chops while they're searing except to flip.

When chops are nice and brown on the outside, place them in a small ovenproof dish and bake for 7 minutes. Meanwhile, toss onions into skillet and drop the heat to medium. It's okay if they get a little browned. Continue to cook, stirring occasionally, until tender. Add wine, mustard, and thyme, scraping up browned bits from the bottom of the skillet and stirring until lumps are gone. When mixture has come to a bubble, slightly drop the heat and allow to simmer until reduced by half. When pork is done, pour the accumulated juices into the onion mixture and tent pork with foil. Add a few handfuls of peas to the reduction and cook a few minutes more til heated through. Season to taste with salt and pepper.

Serve by spooning onions and peas on pork and pouring reduction over top.

Served with Easy Roasted Italian Potatoes.

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