Sautéed Pork Chops with Sauce Robert

I told you I’d pass this recipe on to you if it was good. And it was! The recipe comes from Chef Griffey at The Dining Room at Abingdon Manor and Inn in Latta, South Carolina. It’s easy. Those of you who know me know I only do easy.  We loved it and it went well with last week’s recipe, Autumn Spinach Salad. Enjoy!

     Sautéed Pork Chops with Sauce Robert  (serves 4)

  • 8 pork chops
  • 2 tsp. peanut oil (or vegetable or corn oil)
  • ½ cup onion, finely chopped
  • 6 tbsp. plus 1 tsp. of dry white wine
  • 2 tbsp. red wine vinegar
  • 1 cup chicken broth
  • 1 tbsp. tomato paste (I have no idea what to do with the rest of the can. J Any suggestions?)
  • 1 tsp. cornstarch
  • 1 tbsp. Dijon mustard
  • Salt and freshly ground pepper to taste

Sprinkle the chops with salt and pepper. Heat the oil in a heavy skillet in which the chops will fit in one layer. Add the chops and cook on high about 5 minutes, until browned on one side. Turn and continue cooking on high another 5 minutes. The chops should be cooked on high rapidly so they will not toughen. Remove to a warm platter and pour off most of the fat from the skillet. Add onion and cook briefly. Add 6 tablespoons of wine and the vinegar and stir with wire whisk to dissolve the brown bits on the bottom and sides of pan. Add the chicken broth and tomato paste and stir to blend. Cook 5 minutes and blend the cornstarch and 1 teaspoon of wine into the sauce. Add the mustard and accumulated juices, salt and generous amount of pepper. Heat without boiling and serve with the chops.

(Each serving provides 590 calories.)


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