Snob Pork Chops
Indulge in the luxurious flavors of Snob Pork Chops, a restaurant-quality dish that transforms everyday ingredients into a show-stopping meal. Thick, bone-in pork chops are seared to golden perfection, then simmered in a creamy, velvety sauce laced with dry white wine, Dijon mustard, and fresh thyme for an aromatic depth that's impossible to resist. The skillet sauce, enriched with sautéed shallots, garlic, and a splash of chicken stock, is finished with a swirl of heavy cream and a sprinkle of fresh parsley for a beautiful, herbaceous touch. Perfect for a hearty family dinner or a romantic date night, these tender pork chops pair wonderfully with mashed potatoes or roasted vegetables to soak up every last drop of the decadent sauce. Ready in just 40 minutes, this gourmet dish will have everyone at the table feeling like they've dined at a five-star restaurant.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely diced shallot
- 2 minced garlic cloves
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons, chopped fresh parsley
Instructions
Pat the pork chops dry with paper towels, then season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until they develop a golden-brown crust. Remove the pork chops from the skillet and set aside.
Lower the heat to medium and add the unsalted butter to the skillet. Once melted, add the finely diced shallot and cook for 2 minutes, or until soft and translucent.
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
Deglaze the skillet by pouring in the dry white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to reduce by half, about 2-3 minutes.
Add the chicken stock, heavy cream, Dijon mustard, and fresh thyme leaves to the skillet. Whisk together until smooth, then bring to a gentle simmer.
Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chops cook in the sauce for 8-10 minutes, or until they reach an internal temperature of 145°F (63°C).
Once cooked, transfer the pork chops to a serving plate. Stir the chopped fresh parsley into the sauce, then spoon the sauce over the chops.
Serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
