Lorenza Ávila

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Lorenza Ávila

Pork Chops with Sarten

Name: Pork Chops with Sarten
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Internacional
Ingredients: 4 bone-in pork chops, (each as 250 g and 2.5 cm thick); 2 tablespoons vegetal oil; 3 tablespoons butter; 1/2 shallots, finely; 1 1/2 cups chicken soup; salt; black pepper

35 mins

Low

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Lorenza Ávila

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This recipe for pork chops is served with a butter sauce with echallots. Rich and simple.

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Ingredients

4 portions

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4 bone-in pork chops, (each as 250 g and 2.5 cm thick)
2 tablespoons vegetal oil
3 tablespoons butter
1/2 shallots, finely
1 1/2 cups chicken soup
salt
black pepper

Preparation

Season the pork chops with salt and pepper.

In a pan large enough to fit the 4 chops, put the oil over medium-high heat.

Put the chops in the pan and cook for 2 minutes to brown on one side and another 2 minutes on the other side.

Reduce the heat to medium and cover the pan for 3 minutes.

Uncover the skillet and turn over the chops and cover again until the chops are firm, about 3 minutes more.

Prepare the sauce, remove the fat from the pan and put a tablespoon of butter over medium-high heat. Add the chopped echallot and cook for 1 minute until it becomes soft.

Add the chicken broth and raise the temperature of the fire. With a wooden spoon try to separate the pieces that have been stuck to release their flavor. Cook the broth until it is reduced to 1/3 (about 3 minutes).

Cut the other 2 tablespoons of butter in small cubes. Add the butter cubes to the pan and stir with a balloon whisk until the butter melts and thickens the sauce. Put salt and pepper.

Put the sauce on the previously cooked chops.