This recipe for pork chops is served with a butter sauce with echallots. Rich and simple.
Learn more about Lorenza Ávila
Ingredients4 portions
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.
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