Sautéed pork chops with white wine pan sauce from The Best Recipe (page 224) by Cook's Illustrated Magazine

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Notes about this recipe

  • PickyPalateMom on January 22, 2024

    I relied on this recipe mostly for the pan sauce - which was terrific - not the actual cooking of the pork chops. I had left over white wine in the fridge so I wanted to make this sauce. I did the pork chops sous vide according to the Serious Eats medium rare method (140 degrees). I used a bonne herbes type dry rub on the chops. Fried a finely minced 1/2 onion in butter. Eventually added the liquid that accumulated in the bag from the pork chops into the sauce and reduced it after I had deglazed with the wine.

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