Ingredients
4
4 servings
- •4 boneless pork chops
- •1 pinch garlic powder, or to taste
- •1 pinch onion powder, or to taste
- •1 pinch salt and ground black pepper to taste
- •3 tablespoons salted butter, divided
- •1 tablespoon olive oil
- •1 medium onion, thinly sliced
- •1 cup dry white wine
- •1 cup chicken broth
- •¾ cup heavy cream
- •2 tablespoons Dijon mustard
- •1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
- Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
- Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
- While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
- Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
- Remove chops from the oven, top with sauce, and serve.
Nutritional Facts
Per 4 servings
- Calories: 500
- Carbohydrate: 8g
- Fat: 36g
- Fiber: 1g
- Protein: 25g
- Sugar: 2g
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