Ingredients
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4 Boneless Pork Chops
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Salt
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Bay Leaves
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2 Tbsp + 2 Tbsp Butter
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2 Tbsp Olive Oil
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6-8 Shallots
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2 cups Dry White Wine
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2 Tbsp Dijon Mustard
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1 Tbsp undiluted Chicken Stock
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2 Tbsp Cream
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handful Fresh Tarragon
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handful Fresh Parsely
Directions
Steps
|
1
Done
|
Marinate the pork in salt brindAd the pork chops or pork medaillons to a bowl of water with lots of salt and bay leaves. Let soak 2+ hours. Pat dry. |
|
2
Done
|
Saute the PorkSaute the pork in oil and butter. Remove from pan. Cover with foil. |
|
3
Done
|
Make the Mustard Shallot SauceAdd the diced sahallots to the same pan and cook until glazed. Deglaze with wine. Let simmer until reduced by half. |
|
4
Done
|
Add the dijon mustard, the chicken stock and fresh herbs. Let simmer 5-10 min. |
|
5
Done
|
Turn off the heat, stir in the cream. Add the pork medaillons back to the sauce for 3 min. Then serve. |
