This is a great fall dish - comforting but not too heavy or rich. The champagne, champagne vinegar, shallots, and creme fraiche reduce down to a lovely sauce that would be great with any pork or chicken dish. Pairing Note: The husband recommends serving this with the Atteca Old Vine Garnacha (Jorge Ordonez/Importer) or Vieux Telegraphe CDP (Kermit Lynch/Importer) depending on your budget. —melissav
Pork Chops, bone in, about 1 inch thick
Chicken Stock or Broth
Grapeseed Oil (or Canola Oil)
Shallots, thinly sliced
Cloves Garlic, minced or pressed
Champagne or Sparkling Wine
Whole Grain Dijon Mustard
Salt & Pepper
In This Recipe
Salt each pork chop with 1 teaspoon salt each and place on a wire rack set on top of a baking sheet. Let stand unrefrigerated for at least 45 minutes.
Meanwhile, in a small saucepan, bring the champagne vinegar, chicken stock, sage leaves, and honey to a boil. Reduce heat and simmer until reduced to 1/2 cup - approximately 25-30 minutes. Remove sage leaves and set aside the reduced mixture.
Preheat oven to 275 degrees. Put the baking sheet/wire rack in the oven and cook the pork chops until a thermometer inserted into the center of the chop registers 115 degrees, approximately 25-30 minutes. Remove from oven.
Place a large skillet with grapeseed oil over high heat until smoking. Sear the chops until golden on each side about 2-3 minutes per side. Then stand up and sear the non-bone edge. Remove the pork chops to a plate once cooked through to your liking and loosely tent with foil [Note: if you can't fit all 4 pork chops in one skillet, do not crowd - simply cook in two batches using 1 TB oil for each batch.
There should be about 1 TB oil remaining in the pan. You can add additional grapeseed oil if necessary to reach approximately 1 TB. Turn the heat down to medium high and add the shallots, garlic, and a sprinkle of salt and saute until golden. Reduce heat to medium and deglaze the pan with the champagne and let it reduce down. Then add the reduced champagne vinegar mixture, the coriander, and the mustard and let it reduce for a few minutes. Add the creme fraiche and the chives and parsley. Let it cook for 1-2 minutes. Add salt and pepper to taste.
Return the chops to the pan and quickly coat in the sauce. Plate each chop, topping with a generous scoop of shallots and sauce.
If you didn't already finish off the champagne, enjoy the remainder with dessert or a nice piece of oozy cheese.