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Lorenza Ávila

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Recipe of Pork Chops with Sarten
Recipe

Pork Chops with Sarten

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

Ingredients

4 portions
  • 4 bone-in pork chops, (each as 250 g and 2.5 cm thick)
  • 2 tablespoons vegetable 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Isabel Robles
18/11/2018 13:52:22
Se ve muy buena
Raquel Munguia
07/02/2018 07:02:24
Super
Liz Najera
29/10/2017 18:16:41
Que es el echallot?

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