Pork Chops with Dijon-Shallot Cream Sauce – GFCFSF


Pork Chops with Dijon-Shallot Cream Sauce - GFCFSF

2 Tablespoons olive oil
4 center-cut rib or loin pork chops
Freshly ground black pepper
1/4 cup chopped shallots
1 cup dry white wine
3/4 cup GF chicken stock
3/4 cup Mimic Creme - www.mimiccreme.com or Cashew Cream
2 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional)
Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

Remove the pork chops from the pan and pour off most of the fat. Add the shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the MimicCreme and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. Place chops on a bed of sauce and serve.

Pork Chops with Dijon-Shallot Cream Sauce - GFCFSF

Pork Chops with Dijon-Shallot Cream Sauce fixins - GFCFSF