Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- Salt and pepper
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season pork chops with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add pork chops to the skillet and cook until browned on both sides, about 3-4 minutes per side.
5. Transfer the skillet to the preheated oven and cook until the internal temperature of the pork chops reaches 145°F, about 10-12 minutes.
6. Remove the skillet from the oven and transfer the pork chops to a plate. Cover with foil to keep warm.
7. In the same skillet, add shallot and cook until softened, about 2-3 minutes.
8. Add red wine and beef broth to the skillet and bring to a boil. Reduce heat and simmer until the liquid is reduced by half, about 5-7 minutes.
9. Whisk in Dijon mustard and butter until the sauce is smooth and creamy.
10. Season with salt and pepper to taste.
11. Serve pork chops with sauce Robert and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 3g
Protein: 38g
Substitutions for ingredients:
- Pork chops can be substituted with boneless pork loin chops or bone-in chicken breasts.
- Shallot can be substituted with finely chopped onion or garlic.
- Dry red wine can be substituted with beef broth or chicken broth.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
- Unsalted butter can be substituted with margarine or vegetable oil.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add a splash of cream to the sauce for a richer flavor.
Tips and tricks:
- Make sure to let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the pork chops are cooked to the correct temperature.
- If the sauce is too thick, add a splash of broth or water to thin it out.
Storage instructions:
Leftover pork chops and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pork chops and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve pork chops on a bed of mashed potatoes or rice with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or asparagus.
- Mashed potatoes or roasted potatoes.
- Steamed rice or quinoa.
Troubleshooting advice:
- If the pork chops are not cooked through, return them to the oven for a few more minutes.
- If the sauce is too thin, simmer it for a few more minutes to reduce it further.
- If the sauce is too salty, add a splash of water or broth to dilute it.
Food safety advice:
- Always cook pork to an internal temperature of 145°F to ensure that it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Sauce Robert is a classic French sauce made with red wine, shallots, and Dijon mustard. It is often served with grilled or roasted meats.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the sauce, which pairs well with the juicy and tender pork chops.
Serving suggestions:
Serve pork chops with a side of roasted vegetables and a glass of red wine for a delicious and satisfying meal.
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