Pork chops don’t have to be dry and boring! The key is cooking to the correct temperature and pair it with an amazing sauce. This white wine, onion and dijon braised pork chop is the perfect pork dish to start with if you are intimidated by pork.
Key Ingredients & Substitutions:
- Pork Chops – Bone in pork chops stay juicier and have more flavor as they cook. You can use boneless pork chops if needed, just be careful not to overcook them since they cook quicker.
- Onion – Julienned onion melts into the sauce and adds natural sweetness and body. Shallots or leeks are great substitutes.
- White Wine – White wine deglazes the pan and adds acidity and complexity to balance the richness of the pork and butter. Omit if you cannot cook with wine and use all stock instead.
- Dijon Mustard – Dijon gives the sauce tang, depth, and a subtle creaminess. Whole grain mustard works as well.
- Chicken Stock – You can use any stock here, such as pork or vegetable.
White Wine Dijon Braised Pork Chop
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 2
Ingredients:
- 2 bone in pork chops
- salt and pepper
- 2 Tbsp avocado oil
- 2 Tbsp butter
- 1 onion, julienned
- 2 cups white wine
- 1 cup chicken stock
- 2 sprigs thyme
- 1 Tbsp dijon mustard
Preparation:
STEP 1.
Salt and pepper your pork chops and pat dry with a paper towel. Do this up to 12 hours in advance.
STEP 2.
In a stainless steal pan over medium heat, add avocado oil and wait until the oil is hot to add your pork chops. Sear for 3 minutes or until a nice crust is form. Turn the pork onto the fat cap and render out the fat, around 3 minutes. Flip the pork onto the final side and sear another 3 minutes or until a crust forms. Remove and set aside.
STEP 3.
Add butter and once melted add the julienned onions. Saute and cook through, stirring occasionally. Salt as you go. This should take roughly 5 minutes.
STEP 4.
Deglaze the pan with white wine and bring the liquid up to a simmer. Reduce the volume by half to cook off some of the raw wine flavor.
STEP 5.
Stir in the chicken stock and thyme and bring it up to a low simmer. Season with salt and pepper to taste and add the pork back to the pot. Simmer on low until the internal temperature of the pork reaches 140°F. If the liquid starts to get too low during this process add more chicken stock.
STEP 6.
Set the pork aside and finish the sauce. Reduce the liquid until it is very thick and turn off the heat. Stir in the dijon mustard until it is smooth.
STEP 7.
Serve the sauce with the pork and enjoy!
Made this for dinner tonight with Brussels sprouts. Delicious! These always take me longer than you, doing reductions etc. but the result was fantastic. This is going into my high-end rotation!