Tender boneless pork chops with a rich herbed creamy Dijon sauce come together in only fifteen minutes; perfect for a weeknight.
As you know, I’m all about a recipe that uses a tiny, obligatory amount of wine so that there’s an open bottle I feel justified in having a glass from.
Have you ever wondered, how much is really in a bottle of wine? It’s hard to tell when a restaurant gives you a Dixie cup pour but you can fit a half of a bottle (or more) in one of your glasses.
750ml doesn’t mean a lot when you’re raised on the Imperial measuring system. It’s funny actually that the US still uses an ancient British system when they, and pretty much the rest of the world, have moved on to metric.
Regardless, if you’re into actual recommended portions, one bottle of wine has four 6 ounce glasses.
(The recipe calls for white wine. I only had red on hand for the pictures. Because I drank the white. Good times.)
If you’re horrified at how tiny that is, and you prefer an 8 ounce glass, you may be interested in knowing that a bottle of wine has three of these in it.
Or if you don’t have time to be refilling constantly (I mean who does really) a bottle has one Little Big Carl.
This recipe will leave you with approximately 20 ounces of wine to have your way with. Assuming you’re starting with a full bottle.
Pro Tip: When making the sauce, the recipe says to remove the pan from the heat when adding the sour cream or yogurt. If you keep it on the heat, the sour cream or yogurt will curdle (get lumpy).
Side dish: this recipe can go either way with potatoes or a rice/grain dish
Wine pairing: the rest of the white left from the recipe!
- 2 teaspoons oil or fat of choice
- 1 pound wafer thin boneless pork chops
- Salt and pepper
- ¼ cup dry white wine (chardonnay, sauv blanc etc)
- ½ cup chicken broth
- ½ teaspoon Dijon mustard
- ¼ cup sour cream or plain greek yogurt
- ¼ teaspoon minced rosemary
- Heat oil in a 12 inch sauté pan over medium high heat until shimmering.
- Season both sides of pork with salt and pepper.
- Place pork in a single layer in pan and let cook without moving for five minutes or until golden.
- Flip pork and cook two minute or until cooked through. Remove to plate and cover to keep warm.
- Add wine to pan and cook until reduced by half about two minutes.
- Increase heat to high. Add broth, bring to boil and cook for two minutes.
- Remove pan from heat and stir in Dijon, sour cream/yogurt and rosemary.
- Spoon sauce over pork.