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Super Easy Chops with Pan Sauce
What you need
- 1 lb or so boneless pork chops, about 1/2 inch thick
- Kosher salt & fresh ground pepper
- Goose or duck fat if available - otherwise olive oil
- 1 cup pinot noir
- 1 tbl dijon mustard
- 2 tsp minced fresh sage leaves
How to make it
- Cut chops so they are about equal sizes
- Pat dry with paper towels and sprinkle with salt & pepper on all sides
- Heat fat in a large skillet over medium-high heat
- Sear chops on all sides until deep brown
- Add wine and cover, reduce heat to low
- Cook for 5-8 minutes and check for doneness
- When cooked as desired, remove chops to a plate and cover loosely with foil
- Whisk mustard and sage into wine and drippings
- Increase heat to medium-high and reduce until slightly thickened - 4-5 minutes
- Serve chops with sauce on the side
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