Pork chops are so much more economical than beef steak, but they can be just as sophisticated and delicious. Using a simple combination of pan searing and oven baking, you can make juicy and tasty chops with ease. The rosemary reduction adds a sumptuous flavour you’d only expect to find at a really good restaurant. Enjoy some fine dining at home tonight!
Yield: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
- 4 250 g / 8 oz rib-in pork chops
- 3 g / 3/4 tsp salt
- 3 g / 3/4 tsp ground pepper
- 30 ml / 2 tbsp dijon mustard
- 28 g / 2 tbsp Mirage margarine, divided
- 1 small shallot, minced
- 10 g / 2 tsp minced garlic
- 5 g / 1 tbsp chopped, fresh rosemary
- 177 ml / ¾ cup red wine
- 60 ml / ¼ cup chicken broth
Directions
- Heat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Melt half of the Mirage margarine in a small pot over medium-high heat. Stir in shallots and cook stirring for 2 minutes. Add garlic and rosemary to pot, cook stirring, for one minute.
- Pour in wine and bring to a boil. Reduce heat to medium and simmer as you cook and prep the pork chops.
- While sauce is reducing, pat pork chops dry, brush with mustard and sprinkle both sides with salt and pepper.
- Melt remaining Mirage margarine in a large cast iron skillet over medium-high heat. Add pork chops, 2 at a time and sear for 2-3 minutes per side. Transfer to prepared baking sheet and repeat with remaining pork chops, adding a little more margarine as needed. Place in preheated oven and cook for 8-10 minutes or until pork has reached an internal temperature of 160°F (71°C).
- Add chicken broth to pork skillet and stir up any brown bits stuck to the bottom. Pour into reducing wine sauce. Continue to simmer until sauce has reduced by half, about 30 minutes in total.
- Serve sauce over cooked pork.
Chef’s Notes
- Top pork with some sauteed onion and mushrooms for an added treat
- To get a better sear on the pork chop, remove them from the fridge for 15-20 minutes before cooking
