Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- Salt and pepper
- 2 tablespoons olive oil
- 1 shallot, minced
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Season the pork chops with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the pork chops to the skillet and cook for 4-5 minutes on each side, until browned and cooked through.
4. Remove the pork chops from the skillet and set aside on a plate.
5. Reduce the heat to medium and add the minced shallot to the skillet. Cook for 1-2 minutes, until softened.
6. Pour in the red wine and beef broth, scraping the bottom of the skillet to release any browned bits.
7. In a small bowl, whisk together the butter and flour until smooth. Add the mixture to the skillet and whisk until the sauce thickens.
8. Stir in the Dijon mustard and parsley.
9. Return the pork chops to the skillet and spoon the sauce over them.
10. Cook for an additional 1-2 minutes, until the pork chops are heated through and the sauce is hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the pork chops, medium heat for making the sauce
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 22g
Carbohydrates: 5g
Protein: 29g
Substitutions for ingredients:
- Pork chops can be substituted with boneless pork loin chops or bone-in chicken breasts.
- Dry red wine can be substituted with beef broth or chicken broth.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add sliced mushrooms to the skillet with the shallot for a mushroom sauce.
- Use white wine instead of red wine for a lighter sauce.
- Add a splash of cream to the sauce for a creamy texture.
Tips and tricks:
- Make sure the pork chops are at room temperature before cooking to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the pork chops. They should reach 145°F.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store any leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork chops and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the pork chops and sauce on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle chopped parsley on top of the pork chops and sauce.
Pairings:
Serve the pork chops with roasted vegetables, mashed potatoes, or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the sauce is too thin, whisk in a bit more butter and flour mixture until it thickens.
- If the pork chops are not cooked through, finish cooking them in the oven at 350°F for 5-10 minutes.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the pork chops are cooked to a safe temperature of 145°F.
Food history:
Sauce Rouennaise is a classic French sauce made with red wine, beef broth, and shallots. It originated in the city of Rouen in Normandy, France.
Flavor profiles:
The pork chops are savory and juicy, while the sauce is rich and tangy with a hint of mustard.
Serving suggestions:
Serve the pork chops and sauce with a glass of red wine for a complete meal.
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Region: French