Pork Chops With White Wine And Shallots - cooking recipe

Ingredients

2 Tbsp. oil or 1/4 stick clarified butter
4 (1 1/2-inch thick) center loin or sirloin pork chops, well trimmed (preferably close to room temperature)
salt and freshly ground pepper to taste
1/2 c. shallot, minced
1/2 c. dry white wine
1/2 c. rich chicken stock

Preparation

Heat oil or butter in heavy 12-inch skillet over medium-high heat.
Arrange chops in pan without sides touching and saute on all sides until rich golden color, turning once; use wooden spoons or spatulas to turn so meat is not pierced.
Reduce heat to low; if using electric range, remove pan from direct heat until burner cools down and continue cooking chops, turning once, until they are semi-firm when pressed with finger, about 10 minutes per side; do not overcook.
Season with salt and freshly ground pepper. Transfer chops to ovenproof platter; tent with foil and set in 350\u00b0 oven.
Pour off all but 1 tablespoon of fat from skillet. Place skillet over high heat.
Add 1/2 cup minced shallot and saute until softened, about 1 minute.
Stir in white wine and chicken stock.
Boil over high heat, stirring constantly and scraping up any browned bits clinging to bottom of pan, until reduced by 1/2.
Pour wine sauce over chops.
Sprinkle with either minced fresh chives or green onion tops.